Skip to content past banner and navigation links

Summer Vegetable Spaghetti

This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
15 minutes 30 minutes 9 servings 1 C spaghetti and ¾ C sauce

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

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.

Directions

  • 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.

_______________
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.

®We Can! Ways to Enhance Children's Activity & Nutrition, We Can!, and the We Can! logos are registered trademarks of the U.S. Department of Health & Human Services (HHS).