West Valley Medical Center - September 21, 2017
recipe of the month

My garden is overflowing with fresh vegetables making it so I have to find extra ways to throw them in to meals. This recipe has been a quick and easy dish that adds a vegi-licious spin on classic spaghetti while making it so I do not have to throw out all my good vegetables.

Summer Vegetable Spaghetti

Servings: 9

Ingredients and Preparation

# Ingredients Measures
1 Small yellow onions, cut in eighths 2 cups
2 Chopped, peeled, fresh, ripe tomatoes (about 1 pound) 2 cups
3 Thinly sliced yellow and green squash (about 1 pound) 2 cups
4 Cut fresh green beans (about ½ pound) 1½ cups
5 Water ⅔ cups
6 Minced fresh parsley 2 tbsp
7 Garlic, minced 1 clove
8 Chili powder ½ tsp
9 Salt ¼ tsp
10 Black pepper to taste
11 (6-ounce) tomato paste 1 can
12 Uncooked spaghetti 1 lb
13 Grated parmesan cheese ½ cup


  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 Facts
Serving Size 1 cup spaghetti and ¾ cup sauce with vegetables
Calories 279
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 4 mg

Anne Brock is a licensed dietitian and diabetes educator at West Valley Medical Center. Talk to your doctor today to determine if a referral to a dietitian could help you reach your health and wellness goals.