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Essential cookware

Wine

Summer Vegetable Spaghetti

Ingredients:

  • 2 C small yellow onions, cut in eighths
  • 2 C chopped, peeled, fresh, ripe tomatoes (about 1 lb)
  • 2 C thinly sliced yellow and green squash (about 1 lb)
  • 11/2 C cut fresh green beans (about 1/2 lb)
  • 2/3 C water
  • 2 Tbsp minced fresh parsley
  • 1 clove garlic, minced
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • black pepper (to taste)
  • 1 can (6 oz) tomato paste
  • 1 lb uncooked spaghetti
  • 1/2 C grated parmesan cheese

Directions:

  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.
  4. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.

Yield: 9 servings--Serving Size: 1 cup spaghetti and 3/4 cup sauce with vegetables

Nutrition Facts

Per Serving:

Calories

279

Sodium

173 mg

Total fat

3 g

Saturated fat

1 g

Cholesterol

4 mg

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