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Summer Vegetable Spaghetti

This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.


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


  1. 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.
  2. Cook spaghetti in unsalted water according to package directions.
  3. 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

Each serving provides:

Calories 279
Total fat 3 g
Saturated fat 1 g
Cholesterol 4 mg
Sodium 173 mg

National Heart, Lung, and Blood Institute

Please feel free to modify these recipes for any dietary needs or special diets.

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