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Summer Vegetable Spaghetti




Source of Recipe


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Summer Vegetable Spaghetti

NHLBI.NIH.gov
Stay young at heart
Yield: 9 servings—(1 cup spaghetti and 3/4 cup sauce with vegetables)

This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.

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)
1-/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
1/8 tsp salt
to taste black pepper

1 can (6 oz) tomato paste

1 lb uncooked spaghetti
1/2 C grated Parmesan cheese

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.

Each serving provides: Calories: 279; Total fat: 3 g (Saturated fat: 1 g); Cholesterol: 4 mg; Sodium: 173 mg