Know The Signs

Summer Veggie Spaghetti

Ingredients:

  • 2 cups small yellow onion, cut in eighths
  • 2 cups (about 1 pound) ripe tomatoes, peeled and chopped
  • 2 cup (about 1 pound) yellow and green squash, thinly sliced
  • 1½ cups (about ½ pound) fresh green beans, cut
  • 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

Instructions:

  • 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.
  • Cook spaghetti in unsalted water according to package directions
  • Spoon sauce over drained, hot spaghetti. Sprinkle Parmesan cheese on top.

Nutrition:

Yield: 9 servings
Serving size: 1 cup of spaghetti and ¾ cup of sauce with vegetables

Each serving provides:

  • Calories: 271
  • Total fat: 3 grams
  • Saturated fat: 1 gram
  • Cholesterol 4 milligrams
  • Sodium: 328 milligrams
  • Total fiber: 5 grams
  • Protein: 11 grams
  • Carbohydrates: 51 grams
  • Potassium: 436 milligrams