Summer Vegetable Spaghetti
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Serves9 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 2 cups onion, cut into eighths
- 2 cups tomatoes, chopped
- 2 cups yellow and green squash, sliced
- 1 1/2 cups green beans, cut
- 2/3 cup water
- 2 tablespoons parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- black pepper, to taste
- 1 6-ounce can tomato paste, low sodium
- 1 pound spaghetti, uncooked
- 1/2 cup Parmesan cheese, grated
Directions
- 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. Drain and set aside.
- Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.
Recipe Tips
Use your favorite pasta in this dish.
Nutrition Facts
Summer Vegetable Spaghetti
Amount Per Serving (1 cup eachg)
Calories 161
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 5mg
2%
Sodium 182mg
8%
Potassium 530mg
15%
Total Carbohydrates 30g
10%
Dietary Fiber 4g
16%
Sugars 8g
Protein 7g
14%
Vitamin A
27%
Vitamin C
33%
Vitamin D0%
Calcium
7%
Iron
10%
* Percent Daily Values are based on a 2000 calorie diet.
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