Summer Vegetable Spaghetti
Servings
91 cup each
Ingredients
Instructions
  1. Combine first 10 ingredients in large saucepan. Cook for 10 minutes, then stir in tomato paste.
  2. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
  3. Cook spaghetti in unsalted water according to package directions. Drain and set aside.
  4. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.
Recipe Notes

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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