Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
15 minutes |
30 minutes |
9 servings |
1 C spaghetti and ¾ C sauce |
2 C small yellow onions, peeled and cut into eighths
|
2 C chopped, peeled, ripe tomatoes (about 1 lb)
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2 C thinly sliced yellow and green squash (about 1 lb)
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1½ C fresh green beans, trimmed (about ½ lb)
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⅔ C water
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2 Tbsp minced fresh parsley
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1 clove garlic, minced
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½ tsp chili powder
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¼ tsp salt
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Ground black pepper, to taste
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1 can (6 oz) no-salt-added tomato paste
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1 lb uncooked spaghetti
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½ C grated parmesan cheese
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|
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Directions
-
1
|
Combine first 10 ingredients in a large saucepan; cook for 10 minutes, then stir in the tomato paste. Cover and cook gently for 15 minutes, stirring occasionally, until vegetables are tender.
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-
2
|
Cook spaghetti in unsalted water according to package directions. Drain well.
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-
3
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Serve sauce over spaghetti. Sprinkle parmesan cheese on top.
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