This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.
Serving Size 1 cup spaghetti and ¾ cup sauce with vegetables
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 4 mg
Sodium 173 mg
Ingredients and Preparation
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
- 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.