MamasHealth.com Home Healthy Vegetarian Recipes Artichoke pizza Artichoke stir fry Bell pepper cous cous Black beans and rice Blt Salad Blue cheese wrap Bourbon carrots Caribbean pink beans Crockpot chili Double baked potatos Easy bake fries Eggplant parmesean Garlic herb stir fry Green bean casserole Green beans & almonds Green curry stir fry Grilled eggplant New Orleans red beans Oven fried yucca Pecorino peppers Roasted bell peppers Sauteed collard greens Scrambled tofu Spring thyme medley Squash bake Stuffed chayotes Stuffed zucchini Sweet potatoes Tofu veggie bake Vegetable bake Vegetable quiche Vegetable soup Vegetarian lasagna Vegetarian pizza Vegetarian spaghetti Walnut potatoes Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Wine info Mama's Kitchen Dilemmas Earth friendly products	Summer Vegetable Spaghetti Ingredients: 2 C small yellow onions, cut in eighths 2 C chopped, peeled, fresh, ripe tomatoes (about 1 lb) 2 C thinly sliced yellow and green squash (about 1 lb) 11/2 C cut fresh green beans (about 1/2 lb) 2/3 C water 2 Tbsp minced fresh parsley 1 clove garlic, minced 1/2 tsp chili powder 1/4 tsp salt black pepper (to taste) 1 can (6 oz) tomato paste 1 lb uncooked spaghetti 1/2 C grated parmesan cheese Directions 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. Yield: 9 servings--Serving Size: 1 cup spaghetti and 3/4 cup sauce with vegetables Nutrition Facts Per Serving: Calories 279 Sodium 173 mg Total fat 3 g Saturated fat 1 g Cholesterol 4 mg	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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