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Summer Vegetable Spaghetti
Good hot or cold, with no added fat.
2 cups 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)
1½ cups cut fresh green beans (about ½ pound)
2/3 cup water
2 tablespoons minced fresh parsley
1 clove garlic, minced
½ teaspoon chili powder
¼ teaspoon salt
black pepper to taste
1 6-ounce can tomato paste
1 pound uncooked whole wheat spaghetti
½ 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.
spaghetti in unsalted water according to package directions.
sauce over drained hot spaghetti and sprinkle parmesan cheese on top.
9 servings—1 cup of spaghetti and ¾ cup sauce.
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 4 milligrams
Sodium: 173 milligrams
National Heart, Lung, and Blood Institute