Summer Vegetable Spaghetti
This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.
||small yellow onions, cut in eighths|
||chopped, peeled, fresh, ripe tomatoes (about 1 lb)|
||thinly sliced yellow and green squash (about 1 lb)|
||cut fresh green beans (about 1/2 lb)|
||minced fresh parsley|
||(6 oz) tomato paste|
||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
Each serving provides:
Total fat: 3 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 173 mg