Recipe: Autumn vegetable spaghetti
This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol and is good hot or cold.
2 C small yellow
onions, cut in eighths
2 C chopped, peeled, fresh,
ripe tomatoes (about 1 lb)
2 C thinly sliced yellow and
green squash (about 1 lb)
1½ C cut, fresh green beans
(about ½ lb)
2/3 C water
2 T minced, fresh parsley
1 clove garlic, minced
½ t chili powder
¼ t salt
to taste black pepper
1 can (6 oz) tomato paste
1 lb uncooked spaghetti
½ C grated Parmesan cheese
- 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.
- Cook spaghetti in unsalted water according to package directions.
- Spoon sauce over drained, hot spaghetti and sprinkle Parmesan cheese over top.
Yield: 9 servings
Serving size: 1 cup spaghetti and
¾ cup sauce with vegetables
Each serving provides: Calories: 279 Total fat: 3 g Saturated fat: 1 g Cholesterol: 4 mg Sodium: 173 mg
