Summer Vegetable Spaghetti
Makes:
9 servings
This tasty pasta dish is packed full of delicious veggies. Enjoy with fruit on the side.
Ingredients
- 2 cups small yellow onions, chopped
- 2 cups fresh tomatoes, peeled and chopped (about 1 pound)
- 2 cups summer squash, thinly sliced (about 1 pound)
- 1 1/2 cups fresh green beans (about 1/2 pound)
- 2/3 cup water
- 2 tablespoons fresh parsley, minced
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 dash black pepper
- 1 can (6 ounces) low-sodium tomato paste
- 1 pound uncooked spaghetti
- 1/2 cup Parmesan cheese, grated
Directions
- Wash hands with soap and water.
- Combine first 10 ingredients (onions - black pepper) in large saucepan. Cook for 10 minutes over medium heat, then stir in tomato paste. Cover and cook over medium heat for 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.
Notes
Learn more about:
Stay Young at Heart: Cooking the Heart-Healthy Way
US Department of Health and Human Services
National Heart, Lung, and Blood Institute
