This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.
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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) water minced fresh parsley garlic, minced chili powder salt black pepper tomato paste uncooked spaghetti 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
Each serving provides:
Calories 279
Total fat 3 g
Saturated fat 1 g
Cholesterol 4 mg
Sodium 173 mg
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Sources:
National Institutes of Health
