Summer Vegetable Spaghetti
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|
|Total Fat||3 g|
|Saturated Fat||1 g|
|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 |
|Minced fresh parsley||2 tablespoons|
|Garlic, minced||1 clove|
|Chili powder||½ teaspoon|
|Black pepper to taste |
|(6-ounce) tomato paste||1 can|
|Uncooked spaghetti||1 pound|
|Grated parmesan cheese||½ cup|
- 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.
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