Summer Vegetable Spaghetti

40 min · Serves 9

From USDA MyPlate Kitchen. Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute

Steps written by Kubbord

What goes in

• 2 cupsonions
• 2 cupstomatoes
• 2 cupssquash
• 1½ cupsgreen beans
• ⅔ cupwater
• 29.6 mlparsley
• 1garlic
• 2½ mlchili powder
• 1.2 mlsalt
• black pepper
• 1 cantomato paste
• 1 lbspaghetti
• ½ cupParmesan cheese

How to cook it

1. In a large saucepan set over medium heat, combine the onions, tomatoes, squash, green beans, ⅔ cup water, parsley, garlic, chili powder, salt, and black pepper. Cook, stirring occasionally, for 10 minutes until the vegetables begin to soften and juices release.
2. Stir in the tomato paste until thoroughly blended. Cover the saucepan, reduce the heat to low, and simmer gently for 15 minutes, stirring occasionally, until the vegetables are tender when pierced with a fork.
3. While the sauce simmers, bring a large pot of water to a rolling boil over high heat. Add the spaghetti and cook for 8 to 10 minutes until tender yet firm to the bite, then drain thoroughly in a colander.
4. Portion the hot, drained spaghetti onto plates, ladle the vegetable sauce over the top, and sprinkle evenly with the Parmesan cheese before serving.

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