This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.
2 C. small yellow onions, cut in eighths
2 T. minced fresh parsley
1 clove garlic, minced
2 C. chopped, peeled, fresh, ripe tomatoes (about 1 lb.)
1/2 t. chili powder
1/4 t. salt
2 C. thinly sliced yellow and green squash (about 1 lb.)
1 1/2 C. cut fresh green beans (about 1/2 lb.)
2/3 C. water
black pepper, to taste
1 can (6 oz.) tomato paste
1 lb. uncooked spaghetti
1/2 C. grated parmesan cheese
- 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.
YIELD: 9 servings SERVING SIZE: 1 cup spaghetti and 3/4 cup sauce with vegetables
NUTRITION ANALYSIS PER SERVING: Calories, 279; Total fat, 3 grams; Saturated fat, 1 gram; Cholesterol, 4 milligrams; Sodium, 173 milligrams
