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Autumn vegetable spaghetti

February 18, 2014 Recipes

Number of Servings: 9


2 cups small yellow onions, cut in eighths
2 cups chopped, peeled, fresh ripe tomatoes
2 cups thinly sliced yellow and green squash
1½ cups fresh green beans
⅔ cup water
2 tbsp minced fresh parsley
1 clove garlic, minced
½ tsp chili powder
¼ tsp salt
1 6 oz can tomato paste
1 lb uncooked spaghetti
½ cup grated Parmesan cheese


Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.

Cook spaghetti in unsalted water according to package directions. Spoon sauce over drained, hot spaghetti and sprinkle Parmesan cheese over top.

Nutrition information

Calories: 279
Total Fat: 3 grams
Saturated Fat: 1 gram
Cholesterol: 4 milligrams
Sodium: 173 milligrams