Vegetable Spaghetti
Source of Recipe
Peak Market
List of Ingredients
500 g tomatoes, peeled & chopped 1 lb
500 ml zucchini, thinly sliced 2 cup
375 ml fresh green beans 1 1/2 cup
4 small onions, cut into eighths 4
150 ml water 2/3 cup
30 ml fresh parsley, snipped 2 tbsp
1 clove garlic, minced 1
2 ml chili powder 1/2 tsp
1 ml salt 1/4 tsp
.5 ml pepper 1/8 tsp
170 g tomato paste 6 oz
500 g spaghetti, cooked & drained 1 lb
125 ml parmesan cheese, grated 1/2 cup
Recipe
In a large saucepan, combine tomatoes, squash, beans, onions, water, parsley, garlic, chili powder, salt and pepper. Bring to boiling. Reduce heat and simmer for 5 minutes. Stir in tomato paste. Cover and simmer about 15 minutes more or until vegetables are tender, stirring occasionally.
Spoon tomato mixture over hot cooked spaghetti. Sprinkle with parmesan cheese.
Serves 8
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