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Summer Vegetable Spaghetti

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YIELD

9 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

2 473
CUPS ML YELLOW ONION
cut up
1 237
CUP ML YELLOW SUMMER SQUASH
sliced
1 237
CUP ML ZUCCHINI
sliced *
1 ½ 355
CUPS ML GREEN BEANS
fresh
158
CUP ML WATER
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
minced
1 1
EACH EACH GARLIC CLOVES
½ 2.5
TEASPOON ML CHILI POWDER
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
6 173.4
OUNCES ML/G TOMATO PASTE
1 453.6
POUND G SPAGHETTI
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 252 9% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 180mg 7%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 16%
Sugars g
Protein 21g
Vitamin A 12% Vitamin C 23%
Calcium 10% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

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