Link to

Pasta Recipes

Almond & sage
Angel hair
Cacio & pepper
Clam & pesto
Creamy clam
Fettuccine & vegetable
Hearty sausage
Hot spaghetti
Lemon caper
Macaroni & cheese
Mushroom & gorgonzola
Olive & caper
Pasta & salsa cruda
Pasta & pumpkin
Pasta carbonara
Pasta pesto
Pasta pilaf
Pasta primavera
Pasta with chickpeas
Pea & pesto fettuccini
Pumpkin & feta
Pumpkin rosemary
Ravioli stew
Red hot fusilli
Ricotta & spinach
Sausage & pecorino
Spaghetti amatriciana
Spaghetti meatballs
Spiral with asparagus
Sweet & sour seahells
Sweet potato
Tuna pasta salad
Tuna penne
Vegetarian spaghetti
Vegetarian lasagna
Zucchini basil
Zucchini lasagna


Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
Vegetarian Recipes

Meat Substitutes

Cooking tips
Ingredient Substitutions
Types of Steak
Wine info

Summer Vegetable Spaghetti

(This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.)


  • 2 cups small yellow onions, cut in eighths
  • 2 cups chopped, peeled,fresh ripe tomatoes (about 1 lb.)
  • 2 cups thinly sliced yellow and green squash (about 1 lb.)
  • 1 1/2 cups cut fresh green beans (about 1/2 lb.)
  • 2/3 cup of water
  • 2 T. minced fresh parsley
  • 1 clove garlic, minced
  • 1/2 t. chili powder
  • 1/4 t. salt black pepper, to taste
  • 1 can (6 oz.) tomato paste
  • 1 lb. uncooked spaghetti
  • 1/2 cup grated parmesan cheese


  1. Combine first 10 ingredients in large saucepan and cook for 10 minutes.
  2. Then, stir in tomato paste.
  3. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
  4. Cook spaghetti in unsalted water according to package directions.
  5. Spoon sauce over drained hot spaghetti and sprinkle Parmesan cheese over the top.

Yield: 9 Servings

Serving Size: 1 cup of spaghetti and 3/4 cup of sauce with vegetables.

Nutrition at a glance
Each Serving Provides:
amount per serving
Calories 279
Total Fat 3 g
Saturated fat 1 g
Cholesterol 4 mg
Sodium 173 mg

Source: NHLBI/NIH. Stay Young at Heart recipes.

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved