Recipe Source: Stay Young At Heart
||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)
2 C thinly sliced yellow and green squash (about 1 lb)
1½ C fresh green beans, trimmed (about ½ lb)
⅔ C water
2 Tbsp minced fresh parsley
1 clove garlic, minced
½ tsp chili powder
¼ tsp salt
Ground black pepper, to taste
1 can (6 oz) no-salt-added tomato paste
1 lb uncooked spaghetti
½ C grated parmesan cheese
Percent Daily Values are based on a 2,000 calorie diet.
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.
Cook spaghetti in unsalted water according to package directions. Drain well.
Serve sauce over spaghetti. Sprinkle parmesan cheese on top.
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