Summer Vegetable Spaghetti
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.
Nutrition Facts
| 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 |
Servings and Times
| Servings | 9 |
Ingredients and Preparation
| 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 |
- 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.
