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
Ingredients and Preparation
|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|
|6||Minced fresh parsley||2 tbsp|
|7||Garlic, minced||1 clove|
|8||Chili powder||½ tsp|
|10||Black pepper||to taste|
|11||(6-ounce) tomato paste||1 can|
|12||Uncooked spaghetti||1 lb|
|13||Grated parmesan cheese||½ cup|
- 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.
|Serving Size||1 cup spaghetti and ¾ cup sauce with vegetables|
|Total Fat||3 g|
|Saturated Fat||1 g|
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.