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Blue Cross Blue Shield
May-June 2012, Vol. XXVII, No. 3
Front Page
FDA updates advice on statins
'LifeTimes' gets greener
Avoiding food-borne illness
Summer allergies
More drugs go generic
'Pre-disease' diagnosis?
Test your veggie knowledge
No age limit on STDs
Low blood pressure
Feeling feverish?
Aquatic therapy
FDA warns of health scams
New pneumonia vaccine
Sinus woes and antibiotics
Museum honors Native Americans
BCBSIL employees keep giving
Bookshelf: Cereal memories by the bowlful
Summer Vegetable Spaghetti recipe
Offbeat lodging lures travelers
Working in your eighties?
Medicare Basics
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Feature Stories

Summer Vegetable Spaghetti

Spaghetti recipe

This lively vegetarian pasta dish can be served hot or cold.

2 cups small yellow onions, cut in eighths
2 cups (about 1 pound) ripe tomatoes, peeled, chopped
2 cups (about 1 pound) yellow and green squash, thinly sliced
1½ cups (about ½ pound) fresh green beans, cut into pieces
2/3 cup water
2 tablespoons fresh parsley, minced
1 clove garlic, minced
½ teaspoon chili powder
¼ teaspoon salt
Black pepper to taste
1 can (6 ounces) tomato paste
1 pound spaghetti, uncooked
½ cup Parmesan cheese, grated

1. Combine first 10 ingredients in large saucepan. Cook for 10 minutes, then stir in tomato paste. Cover and cook gently for 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. Sprinkle Parmesan cheese on top.

Yield: 9 servings

Serving size: 1 cup of spaghetti and 3/4 cup of sauce with vegetables

Each serving provides 271 calories, 3 g total fat, 4 mg cholesterol, 5 g fiber, 11 g protein, 51 g carbohydrates.

Source: National Heart, Lung, and Blood Institute

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