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.