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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.

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.

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