Summer Vegetable Spaghetti
- 2 cups of small yellow onions cut into eights
- 2 cups of chopped and peeled fresh ripe tomatoes (about 1 lb.)
- 2 cups of thinly sliced yellow and green squash (about 1 lb.)
- 1-½ cups of cut fresh green beans (about ½ lb.)
- 2/3 cups of water
- 2 tablespoons of minced fresh parsley
- 1 clove of minced garlic
- ½ teaspoons chili powder
- ¼ teaspoons of salt
- Black pepper to taste
- 1 6 oz. can of tomato paste
- 1 lb. of uncooked spaghetti
- ½ a cup of grated Parmesan cheese
To prepare
- Combine the first 10 ingredients in a large saucepan and cook for 10 minutes. Then stir in the tomato paste.
- Cover and cook for another 15 minutes, stirring occasionally until the vegetables are tender.
- Cook the spaghetti in unsalted water according to the package directions.
- Finally, spoon sauce over drained hot spaghetti and sprinkle Parmesan cheese over top.
This dish will yield 9 servings, which is a 1-cup spaghetti and ¾ cup sauce with vegetables.
Nutritional Information per serving:
279 calories
3 grams of fat
1 gram of saturated fat
4 mg of cholesterol
173 mg of sodium
Recipes found at
www.nhlbi.nih.gov/health/public/heart/other/syah/index.htm