Summer Vegetable Spaghetti

This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.

Ingredients:
2 cups small yellow onions, cut in eighths
2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb)
2 cups thinly sliced yellow and green squash (about 1 lb)
1-1/2 cup cut fresh green beans (about 1/2 lb)
2/3 cup water
2 tablespoons minced fresh parsley
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
Black pepper to taste
1 can (6 oz) tomato paste
1 pound uncooked spaghetti
1/2 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 over top.

Yield: 9 servings — Serving Size: 1-cup spaghetti and 3/4 cup sauce with vegetables

Each serving provides:
Calories 279
Total fat 3g
Saturated fat 1g
Cholesterol 4mg
Sodium 173mg