2 cups small yellow onions, cut in eighths
2 cups (about 1 lb.) ripe tomatoes, peeled, chopped
2 cups (about 1 lb.) yellow and green squash, thinly sliced
1½ cups (about ½ lb.) fresh green beans, cut
⅔ cup water
2 Tablespoons fresh parsley, minced
1 clove garlic, minced
½ teaspoon chili powder
¼ teaspoon salt
to taste black pepper
1 can (6 oz.) tomato paste
1 lb. spaghetti, uncooked
½ cup 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 ¾ cup of sauce with vegetables
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
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