Summer Vegetable Spaghetti

Name: Summer Vegetable Spaghetti
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 9
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)

Recipe GLPRb0b4526e353eba

Main Course

55 min

293 cal

Servings: 9

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

Summer Vegetable Spaghetti hits well on availability and cost for a Charlotte kitchen—all ingredients are staples at Harris Teeter, Food Lion, Walmart, or ALDI year-round, with squash and green beans hitting their local price sweet spot June through August. At roughly $0.65 per serving (driven by spaghetti and cheese, not produce), this is a solid weeknight value. The stated 55 minutes is honest if you're not making pasta water boil time dramatic, though the recipe needs attention on the stovetop; it's a good family dish that reheats adequately but loses some vegetable texture on day two. The main limit is that summer vegetables aren't what drives the dish—tomato paste and chili powder do—so this is less seasonal celebration than a year-round red sauce with vegetables tossed in.