Name: Summer Vegetable Spaghetti
Prep time: 15 min
Cook time: 30 min
Yield: 9
Ingredients: 2 cups small yellow onions, peeled and cut into eighths; 2 cups chopped, peeled, ripe tomatoes (about 1 lb); 2 cups thinly sliced yellow and green squash (about 1 lb); 1 1/2 cups fresh green beans, trimmed (about ½ lb); 2/3 cup water; 2 tablespoons minced fresh parsley; 1 clove garlic, minced; 1/2 teaspoon chili powder; 1/4 teaspoon salt; Ground black pepper to taste; 1 can (6 oz) no-salt-added tomato paste; 1 lb. uncooked spaghetti; 1/2 cup Grated Parmesan cheese

Summer Vegetable Spaghetti

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Summer Vegetable Spaghetti

Cuisine

American

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

2 cups small yellow onions, peeled and cut into eighths
2 cups chopped, peeled, ripe tomatoes (about 1 lb)
2 cups thinly sliced yellow and green squash (about 1 lb)
1 1/2 cups fresh green beans, trimmed (about ½ lb)
2/3 cup water
2 tablespoons minced fresh parsley
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
Ground black pepper to taste
1 can (6 oz) no-salt-added tomato paste
1 lb. uncooked spaghetti
1/2 cup Grated Parmesan cheese

Instructions

Combine first 10 ingredients in a large saucepan; cook for 10 minutes, then stir in the tomato paste. Cover and cook gently for 15 minutes, stirring occasionally, until vegetables are tender.
Cook spaghetti in unsalted water according to package directions. Drain well.
Serve sauce over spaghetti. Sprinkle parmesan cheese on top.

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Posted in Dinner, Lunch, Recipes, Under 500 Calories