Summer Vegetable Spaghetti
This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.
2 cups small yellow onions, cut
2 cups chopped, peeled, fresh, ripe tomatoes
2 cups thinly sliced yellow and green squash
1-1/2 cup cut fresh green beans
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
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
Calories: 279; Total fat: 3g; Saturated fat: 1g; Cholesterol: 4mg; Sodium: 173mg
You may also like...
Buy a great Cast Iron Wok and stir fry often. You can easily stir-fry in water or a vegetable broth with without affecting taste.