RECIPE: Summer Vegetable Spaghetti

FilusMarch 19, 2002

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 C. small yellow onions, cut in eighths

2 T. minced fresh parsley

1 clove garlic, minced

2 C. chopped, peeled, fresh, ripe tomatoes (about 1 lb.)

1/2 t. chili powder

1/4 t. salt

2 C. thinly sliced yellow and green squash (about 1 lb.)

1 1/2 C. cut fresh green beans (about 1/2 lb.)

2/3 C. water

black pepper, to taste

1 can (6 oz.) tomato paste

1 lb. uncooked spaghetti

1/2 C. 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.


YIELD: 9 servings SERVING SIZE: 1 cup spaghetti and 3/4 cup sauce with vegetables

NUTRITION ANALYSIS PER SERVING: Calories, 279; Total fat, 3 grams; Saturated fat, 1 gram; Cholesterol, 4 milligrams; Sodium, 173 milligrams

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