Summer vegetable spaghetti (lacto)
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Small yellow onions; cut in |
| 2 | cups | Chopped; peeled fresh ripe |
| 1 | cup | Yellow squash; thinly sliced |
| 1 | cup | Zucchini squash; thinly slic |
| 1½ | cup | Fresh green beans |
| ⅔ | cup | Water |
| 2 | tablespoons | Minced fresh parsley |
| 1 | Garlic clove; minced | |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Fresh ground black pepper |
| 6 | ounces | Tomato paste |
| 1 | pounds | Uncooked spaghetti |
| ½ | cup | Parmesan cheese; grated |
Directions
A lively pasta with summer vegetables, good hot or cold. 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. Spoon sauce over drained hot spaghetti and sprinkle Parmesan cheese over top. Nutrition (per serving): 260 calories Total Fat 3 g (9% of calories) Source: National Heart, Lung and Blood Institute, Date Published: 11/18/92 :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á