• Summer Vegetable Spaghetti

    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

    Servings and Times

    Servings 9

    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
    1. 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.
    2. Cook spaghetti in unsalted water according to package directions.
    3. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.

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