Summer Vegetable Spaghetti (Lacto) Recipe

Step 1

A lively pasta with summer vegetables, good hot or cold. 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.

Nutrition (per serving): 260 calories Total Fat 3 g (9% of calories)

Source: National Heart, Lung and Blood Institute, Date Published: 11/18/92

Things You'll Need

  • 2c Small yellow onions; cut in
  • 2c Chopped; peeled fresh ripe
  • 1c Yellow squash; thinly sliced
  • 1c Zucchini squash; thinly slic
  • 1 1/2c Fresh green beans
  • 2/3c Water
  • 2tb Minced fresh parsley
  • 1 Garlic clove; minced
  • 1/2ts Chili powder
  • 1/4ts Salt
  • 1/8ts Fresh ground black pepper
  • 6oz Tomato paste
  • 1lb Uncooked spaghetti
  • 1/2c Parmesan cheese; grated

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