Summer Vegetable Spaghetti


2 cups small yellow onions, cut in eighths
2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb.)
2 cups thinly sliced yellow and green squash (about 1 lb.)
1 1/2 cups cut fresh green beans (about 1/2 lb.)
2/3 cups water
2 Tbsp. minced fresh parsley
1 clove garlic, minced
1/2 tsp. chili powder
1/4 tsp. Mrs. Dash Table Blend
Black pepper to taste
1 (6-oz.) can tomato paste
1 lb. uncooked whole-wheat spaghetti

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.

Makes 9 servings (1 cup spaghetti and 3/4 cup sauce with
vegetables each).