This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.
Prep time 15 minutes
Cook time 30 minutes
Yields 9 servings
Serving Size 1 C spaghetti and ¾ C sauce
2 C small yellow onions, peeled and cut into eighths
2 C chopped, peeled, ripe tomatoes (about 1 lb)
2 C thinly sliced yellow and green squash (about 1 lb)
1½ C fresh green beans, trimmed (about ½ lb)
⅔ C water
2 Tbsp minced fresh parsley
1 clove garlic, minced
½ tsp chili powder
¼ tsp salt
Ground black pepper, to taste
1 can (6 oz) no-salt-added tomato paste
1 lb uncooked spaghetti
½ C grated parmesan cheese
- Combine the first 10 ingredients in a large saucepan; cook for 10 minutes, then stir in the tomato paste. Cover and cook gently for 15 minutes, stirring occasionally, until vegetables are tender.
- Cook spaghetti in unsalted water according to package directions. Drain well.
- Serve sauce over spaghetti. Sprinkle parmesan cheese on top.
Eat real food! Enjoy this real food recipe and many others from the National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.
Recipe Source: Stay Young At Heart