Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.
| Serving Size | 1 cup spaghetti and ¾ cup sauce with vegetables |
| Calories | 279 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 4 mg |
| Sodium | 173 mg |
| Ingredients | Measures |
|---|---|
| Small yellow onions, cut in eighths | 2 cups |
| Chopped, peeled, fresh, ripe tomatoes (about 1 pound) | 2 cups |
| Thinly sliced yellow and green squash (about 1 pound) | 2 cups |
| Cut fresh green beans (about ½ pound) | 1½ cups |
| Water | 2/3 cups |
| Minced fresh parsley | 2 tablespoons |
| Garlic, minced | 1 clove |
| Chili powder | ½ teaspoon |
| Salt | ¼ teaspoon |
| Black pepper to taste | |
| (6-ounce) tomato paste | 1 can |
| Uncooked spaghetti | 1 pound |
| Grated parmesan cheese | ½ cup |