Ingredients
2 cups onions (small
yellow
cut into eighths)
2 cups tomatoes (chopped
peeled
fresh
ripe
about 1 pound)
2 cups squash (thinly sliced yellow and green
about 1 pound)
1 1/2 cups green beans (cut fresh
about 1/2 pound)
2/3 cup water
2 tablespoons parsley (fresh
minced)
1 clove garlic (minced)
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash black pepper
1 can tomato paste
low-sodium (6 oz)
1 pound spaghetti (uncooked)
1/2 cup Parmesan cheese (grated)
Steps
Wash hands with soap and water.
Combine first 10 ingredients in large saucepan. Cook for 10 minutes (up to black pepper), 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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 255 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 246 mg |
| Carbohydrates | 48 g |
| Dietary Fiber | 5 g |
| Total Sugars | 7 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Vitamin D | 0 mcg |
| Calcium | 102 mg |
| Iron | 3 mg |
| Potassium | 531 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Summer Vegetable Spaghetti. Recipe source: Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.