Summer vegetable spaghetti
This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.
- 2 cups small yellow onions, cut in eighths
- 2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb.)
- 2 cups thinly sliced yellow and green squash (about 1 lb.)
- 11/2 cups cut fresh green beans (about 1/2 lb)
- 2/3 cup water
- 2 Tbsp minced fresh parsley
- 1 clove garlic, minced
- 1/2 tsp chili powder
- 1/4 tsp salt
- black pepper to taste
- 1 can (6 oz.) tomato paste
- 1 lb. uncooked spaghetti
- 1/2 cup grated parmesan cheese
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.
Makes 9 servings of 1 cup spaghetti and 3/4 cup sauce with vegetables. Per serving: 279 calories, 3 g total fat (1 g saturated fat), 4 mg cholesterol, 173 mg sodium