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Summer Vegetable Spaghetti

Good hot or cold, with no added fat.

Ingredients

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

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 on top.

9 servings—1 cup of spaghetti and ¾ cup sauce.

Calories: 279

Total fat: 3 grams

Saturated fat: 1 gram

Cholesterol: 4 milligrams

Sodium: 173 milligrams

Source:
National Heart, Lung, and Blood Institute

www.mercyweb.org