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Summer Vegetable Spaghetti

June 10, 2008 - 7:30am
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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 Size1 cup spaghetti and ¾ cup sauce with vegetables
Total Fat3 g
Saturated Fat1 g
Cholesterol4 mg
Sodium173 mg

Servings and Times


Ingredients and Preparation

Small yellow onions, cut in eighths2 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  
Water2/3 cups
Minced fresh parsley2 tablespoons
Garlic, minced1 clove
Chili powder½ teaspoon
Salt¼ teaspoon
Black pepper to taste  
(6-ounce) tomato paste1 can
Uncooked spaghetti1 pound
Grated parmesan cheese½ cup
  1. Directions
  2. 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.
  3. Cook spaghetti in unsalted water according to package directions.
  4. 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.

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