Summer Vegetable Spaghetti
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