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

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.

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