Summer Vegetable Spaghetti

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

Summer Vegetable Spaghetti

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


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