Summer Vegetable Spaghetti

• 2 cups small yellow onions, cut in eighths
• 2 cups chopped peeled fresh ripe tomatoes (about 1 lb)
• 1 cup thinly sliced yellow squash (about 1/2 lb)
• 1 cup thinly sliced green squash (about 1/2 lb)
• 1 12 cups cut fresh green beans (about 1/2 lb)
• 23 cup water
• 2 tablespoons minced fresh parsley
• 1 clove garlic, minced
• 12 teaspoon chili powder
• 14 teaspoon salt, to taste
• black pepper
• 1 (6 ounce) can tomato paste
• 1 lb uncooked spaghetti
• 12 cup grated parmesan cheese

1. Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste.
2. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
3. Cook spaghetti in unsalted water according to package directions.
4. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.

yellow onions, fresh ripe tomatoes, green squash, green beans, water, parsley, clove garlic, chili powder, salt, black pepper, tomato paste, spaghetti, parmesan cheese

Taken from www.food.com/recipe/summer-vegetable-spaghetti-69581 (may not work)