I have the perfect recipe for you-- Try this easy summer vegetable spaghetti salad!! Zucchinni is the main ingredient, and there are a ton of other delicious summer vegetables blended in.
Veggie-Spaghetti Salad: Fresh Tomatoes, Veggies, Spaghetti, & Parmesan Cheese Pasta Salad:
2 cups small yellow onion, cut in eighths
2 cloves garlic, minced
2 cups tomatoes, peeled & chopped
1 cup thinly sliced yellow squash
1 cup thinly sliced zucchini
1 1/2 cups fresh green beans
1/2 cup water
2 tablespoons parsley (fresh or dry)
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 6-ounce can tomato paste
1 pound uncooked spaghetti
1/2 cup grated Parmesan cheese
MAIN DISHES & UTENSILS:
2 large saucepans
In a large saucepan, combine the onion, tomato, yellow squash, zucchini, green beans, and 1/2 cup of water. Add the garlic, parsley, chili powder, salt, and pepper, and cook uncovered over medium heat for 10 minutes, stirring occasionally.
Add the tomato paste and stir well. Cover, and cook on low for 15 minutes, stirring occasionally, until the vegetables begin to caramelize. This will form your spaghetti salad vegetable sauce.
While you're cooking your veggies, Boil your water for the spaghetti in an additional large saucepan. Boil spaghetti to cook, and drain when cooked to your preference. Set aside.
Once spaghetti is cooked through and sauce has finished; dump the drained spaghetti into the veggie sauce, and stir well until all of the spaghetti is coated in the deliciousness! Serve & Enjoy