Serves 9
293 cal · 55 min
Summer Vegetable Spaghetti
Recipe GLPRb0b4526e353eba
A vibrant, vegetable-forward pasta dish featuring fresh seasonal produce. Tender summer squash, green beans, tomatoes, and onions simmer together in a light, herb-infused sauce that coats al dente spaghetti. Finished with a generous sprinkle of Parmesan cheese and fresh basil, this wholesome meal celebrates the flavors of summer gardens.
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Ingredients
2 cups small yellow onions, chopped
2 cups fresh tomatoes, peeled and chopped (about 1 pound)
2 cups summer squash, thinly sliced (about 1 pound)
1 1/2 cups fresh green beans, trimmed (about 1/2 pound)
2/3 cup water
2 tablespoons fresh parsley, minced
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash black pepper
1 can (6 ounces) low-sodium tomato paste
1 pound uncooked spaghetti
1/2 cup grated Parmesan cheese
3 leaves fresh basil, for garnish (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
In a large saucepan, combine the chopped onions, fresh tomatoes, sliced summer squash, trimmed green beans, water, minced parsley, minced garlic, chili powder, salt, and black pepper. Stir to mix all ingredients evenly.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally.
Stir in the tomato paste until well blended throughout the vegetable mixture.
Reduce heat to medium, cover the saucepan, and continue cooking for 15 minutes, stirring occasionally, until all vegetables are tender and the sauce has thickened slightly.
While the sauce cooks, bring a large pot of unsalted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, then drain well.
Divide the hot drained spaghetti among serving plates or bowls. Spoon the vegetable sauce generously over each portion.
Top each serving with grated Parmesan cheese. Garnish with fresh basil leaves if desired, and serve immediately.
