Summer Vegetable Spaghetti - cooking recipe

Ingredients

2 c. small, yellow onion, cut in 8ths
2 c. chopped, peeled, fresh, ripe tomatoes
2 c. thinly sliced yellow and green squash
1 1/2 c. fresh green beans
2/3 c. water
2 Tbsp. minced parsley
1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. black pepper
6 oz. can tomato paste
1 lb. uncooked spaghetti
1/2 c. grated Parmesan cheese

Preparation

Combine the first ten ingredients in a 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.