This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.
Nutrition Facts
Serving Size
1 cup spaghetti and ¾ cup sauce with vegetables
Calories
279
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
4 mg
Sodium
173 mg
Ingredients and Preparation
Ingredients
Measures
Small yellow onions, cut in eighths
2 cups
Chopped, peeled, fresh, ripe tomatoes (about 1 pound)
2 cups
Thinly sliced yellow and green squash (about 1 pound)
2 cups
Cut fresh green beans (about ½ pound)
1½ cups
Water
2/3 cups
Minced fresh parsley
2 tablespoons
Garlic, minced
1 clove
Chili powder
½ teaspoon
Salt
¼ teaspoon
Black pepper to taste
(6-ounce) tomato paste
1 can
Uncooked spaghetti
1 pound
Grated parmesan cheese
½ cup
Directions
- 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.