Summer Vegetable Spaghetti
Yield
9 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
yellow onion
cut up |
|
| 1 | cup |
yellow summer squash
sliced |
|
| 1 | cup |
zucchini
sliced |
*
|
| 1 ½ | cups |
green beans
fresh |
|
| ⅔ | cup |
water
|
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | each |
garlic cloves
|
|
| ½ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 6 | ounces |
tomato paste
|
|
| 1 | pound |
spaghetti
|
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
yellow onion
cut up |
|
| 237 | ml |
yellow summer squash
sliced |
|
| 237 | ml |
zucchini
sliced |
*
|
| 355 | ml |
green beans
fresh |
|
| 158 | ml |
water
|
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 1 | each |
garlic cloves
|
|
| 2.5 | ml |
chili powder
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 453.6 | g |
spaghetti
|
|
| 118 | ml |
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.
