Recipe of the Month: Summer Vegetable Spaghetti
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 |
Directions
- 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.
| 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 |
| Sodium | |
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.