Colorful Summertime Spaghetti

Ryan is always looking for new recipes to try on the weekend, and this week he came home with quite the healthy dish! Ryan is a Physical Therapist at Highsmith Rainey Long Term Acute Care Hospital in Fayetteville, and as part of the hospital’s new health initiative, he received several healthy summer recipes that were emailed to all of the employees. I am not a big pasta person, so at first I was not crazy about this recipe. However, this recipe did include many of our CSA ingredients this week, so I felt like I had to try it at least once. Boy, am I glad that I tried this one out! The sauce is filled with fresh veggies and herbs, it is too good to pass up! It is a light and easy dish to make as well. Serve with a toasted wheat baguette and a garden salad for a healthy and hearty summer time meal!

Summer Vegetable Spaghetti

 

Ingredients:

2 cup small yellow onions, chopped

2 cups ripe tomatoes, peeled and chopped (I like to use golden cherry tomatoes instead)

2 cup yellow and green squash, thinly sliced

2 1/3 cup water

1 tbsp. fresh parsley, minced

1 clove garlic, minced

½ tsp chili powder

¼ tsp salt

Black pepper, to taste

1 can tomato paste

1 lb. uncooked spaghetti ( I like to use whole grain penne pasta for added fiber, nutrients, and texture)

½ cup parmesan cheese, grated

Preparation:

1. Combine the first 10 ingredients in large saucepan. Cook for 10 minutes then stir in the tomato paste.

2. Cover and cook gently for 15 minutes, stirring occasionally until vegetables are tender.

 

 

3. Cook spaghetti in unsalted water, according to the package directions

4. Spoon sauce over drained hot pasta and sprinkle parmesan cheese on top

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