Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Small yellow onions; cut in 1 Garlic clove; minced
2 c Chopped; peeled fresh ripe 1/2 ts Chili powder
1 c Yellow squash; thinly sliced 1/4 ts Salt
1 c Zucchini squash; thinly slic 1/8 ts Fresh ground black pepper
1 1/2 c Fresh green beans 6 oz Tomato paste
2/3 c Water 1 lb Uncooked spaghetti
2 tb Minced fresh parsley 1/2 c Parmesan cheese; grated

A lively pasta with summer vegetables, good hot or cold. Combine
first 10 ingredients in large saucepan; cook for 10 minutes, then
stir in tomato paste. Cover and cook gently, 15 minutes, stirring
occasionally until vegetables are tender. Cook spaghetti in unsalted
water according to package directions. Spoon sauce over drained hot
spaghetti and sprinkle Parmesan cheese over top. Nutrition (per
serving): 260 calories Total Fat 3 g (9% of calories) Source:
National Heart, Lung and Blood Institute, Date Published: 11/18/92
:

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith.

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