[blindweightwatcher] Summer Vegetable Spaghetti
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Wed, 4 Mar 2009 06:31:40 -0600
Summer Vegetable Spaghetti
Serves: 9
Serving Size: 1 cup spaghetti with 3/4 cup sauce with vegetables
This lively vegetarian pasta dish contains no added fat or oil, is low in
cholesterol, and is good hot or cold.
INGREDIENTS
2 cups small yellow onions, cut in eighths
2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb.)
2 cups thinly sliced yellow and green squash (about 1 lb.)
1-1/2 cups cut fresh green beans (about 1/2 lb.)
2/3 cups water
2 tablespoons minced fresh parsley
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
black pepper to taste
1 can (6 oz.) tomato paste
1 lb. uncooked whole wheat spaghetti
1/2 cup grated parmesan cheese
DIRECTIONS
1. 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.
2. Cook spaghetti in unsalted water according
to package directions.
3. Spoon sauce over drained hot spaghetti and
sprinkle parmesan cheese over top.
NUTRITION INFO
Calories: 280
Fat: 4 g
Carbohydrates: 51 g
Protein: 12 g
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