Healthy Recipes

Summer Vegetable Spaghetti
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Servings: 9
Ingredients and Preparation
Ingredients Measures
Small yellow onions, cut in eighths 2 cups
Chopped, peeled, fresh, ripe tomatoes (about 1 pound) 2 cups
Thinly sliced yellow and green squash (about 1 pound) 2 cups
Cut fresh green beans (about ½ pound) 1½ cups  
Water 2/3 cups
Minced fresh parsley 2 tablespoons
Garlic, minced 1 clove
Chili powder ½ teaspoon
Salt ¼ teaspoon
Black pepper to taste  
(6-ounce) tomato paste 1 can
Uncooked spaghetti 1 pound
Grated parmesan cheese ½ cup

  1. 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.
  2. Cook spaghetti in unsalted water according to package directions.
  3. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.

Nutrition Facts
Serving Size 1 cup spaghetti and ¾ cup sauce with vegetables
Calories 279
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 4 mg
Sodium 173 mg
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