MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom 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 Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly 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 Food Delivery Programs Ingredient Substitutions Inexpensive Ovens 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.) Ingredients: 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 Directions: Combine first 10 ingredients in large saucepan and 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 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.	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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