Summer Vegetable Spaghetti Recipe from Italy | Ingredients & Preparation

Ingredients

• 2 cups small yellow onions , cut in eighths
• 2 cups chopped, peeled fresh ripe tomatoes (about 1 lb or 454 g)
• 1 cup yellow squash , thinly sliced (about 0.5 lb or 227 g)
• 1 cup zucchini squash , thinly sliced (about 0.5 lb or 227 g)
• 1.5 cups fresh green beans (about 0.5 lb or 227 g)
• 0.67 cup water
• 2 tbsp minced fresh parsley
• 1 garlic clove , minced
• 0.5 tsp chili powder
• 0.25 tsp salt
• 0.13 tsp fresh ground black pepper
• 6 oz or 170 g tomato paste
• 1 lb or 454 g uncooked spaghetti
• 0.5 cup grated parmesan cheese