Summer Vegetable Spaghetti

2 C small yellow onions, cut in eighths
2 C (about 1 lb) ripe tomatoes, peeled, chopped
2 C (about 1 lb) yellow and green squash, thinly sliced
11/2 C (about 1/2 lb) fresh green beans, cut
2/3 C water
2 Tbsp fresh parsley, minced
1 clove garlic, minced
1/2 tsp chili powder
1/4 tsp salt
to taste black pepper
1 can (6 oz) tomato paste
1 lb spaghetti, uncooked
1/2 C Parmesan cheese, grated


1. Combine first 10 ingredients in large saucepan. Cook for 10 minutes, then stir in tomato paste. Cover and cook gently for 15 minutes, stirring occasionally, until vegetables are tender.
2. Cook spaghetti in unsalted water according to package directions.
3. Spoon sauce over drained hot spaghetti. Sprinkle Parmesan cheese on top.

Yield: 9 servings
Serving size: 1 cup of
spaghetti and 3/4 cup of
sauce with vegetables
Each serving provides:
Calories: 271
Total fat: 3 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 328 mg
Total fiber: 5 g
Protein: 11 g
Carbohydrates: 51 g
Potassium: 436 mg