Summer Vegetable Spaghetti
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 |
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.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2007 EBSCO Publishing All rights reserved.