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 1/2 cups fresh green beans (about 0.5 lb or 227 g)
• 2/3 cup water
• 2 tbsp minced fresh parsley
• 1 garlic clove, minced
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/8 tsp fresh ground black pepper
• 6 oz or 170 g tomato paste
• 1 lb or 454 g uncooked spaghetti
• 1/2 cup grated parmesan cheese