Summer Vegetable Spaghetti

Summer Vegetable Spaghetti

This lively vegetarian pasta dish contains no added fat or oil, is low in

cholesterol, and is good hot or cold.

CAL/SERV :

279

PREP TIME :

15 MINS

YIELDS :

9 SERVINGS

COOK TIME:

30 MINS

INGREDIENTS
  • 2 C small yellow onions, peeled and cut into eighths
  • 2 C chopped, peeled, ripe tomatoes (about 1 lb)
  • 2 C thinly sliced yellow and green squash (about 1 lb)
  • 1½ C fresh green beans, trimmed (about ½ lb)
  • ⅔ C water
  • 2 Tbsp minced fresh parsley
  • 1 clove garlic, minced
  • ½ tsp chili powder
  • ¼ tsp salt
  • Ground black pepper, to taste
  • 1 can (6 oz) no-salt- added tomato paste
  • 1 lb uncooked spaghetti
  • ½ C grated parmesan cheese

INSTRUCTIONS
  1. Combine first 10 ingredients in a large saucepan; cook for 10 minutes, then stir in the tomato paste. Cover and cook gently for 15 minutes, stirring occasionally, until vegetables are tender.
  2. Cook spaghetti in unsalted water according to package directions. Drain well.
  3. Serve sauce over spaghetti. Sprinkle parmesan cheese on top.

Nutrition (per serving):

Calories 279, Total fat 3 g, Saturated fat 1 g, Cholesterol 4 mg, Sodium 173 mg

*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute