Summer Vegetable SpaghettiEn Español (Spanish Version)
This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.
Serving Size1 cup spaghetti and ¾ cup sauce with vegetablesCalories
3 gSaturated Fat1 gCholesterol
173 mgServings9IngredientsMeasuresSmall yellow onions, cut in eighths2 cupsChopped, peeled, fresh, ripe tomatoes (about 1 pound)2 cupsThinly sliced yellow and green squash (about 1 pound)2 cupsCut fresh green beans (about ½ pound)1½ cups Water2/3 cupsMinced fresh parsley2 tablespoonsGarlic, minced1 cloveChili powder½ teaspoonSalt¼ teaspoonBlack pepper to taste (6-ounce) tomato paste1 canUncooked spaghetti1 poundGrated parmesan cheese½ cupDirectionsCombine 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.