Summer Vegetable Spaghetti
This tasty pasta dish is packed full of delicious veggies. Enjoy with fruit on the side.
- Prep: 20 min
- Cook: 35 min
- Total: 55 min
- Servings: 9
- Cuisine: Italian
- Difficulty: Easy
Dietary
- Vegetarian
- Pescatarian
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Fat
Tags
- sauté
- boil
- healthy
- comfort food
- savory
- classic
Ingredients
- 2 cup yellow onions (small, chopped)
- 2 cup fresh tomatoes (peeled, chopped)
- 2 cup summer squash (thinly sliced)
- 1.5 cup green beans (fresh)
- 0.67 cup water
- 2 tablespoon parsley (fresh, minced)
- 1 clove garlic (minced)
- 0.5 teaspoon chili powder
- 0.25 teaspoon salt
- 1 dash black pepper
- 6 ounce tomato paste (low-sodium)
- 1 pound spaghetti (uncooked)
- 0.5 cup Parmesan cheese (grated)
- 3 basils (raw)
Instructions
- Combine first 10 ingredients (yellow onions, fresh tomatoes, summer squash, green beans, water, parsley, garlic, chili powder, salt, black pepper) in large saucepan.
- Cook for 10 minutes over medium heat, then stir in tomato paste.
- Cover and cook over medium heat for 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.
- Garnish with basil if desired.
Nutrition (per serving)
- Calories: 293
- Protein: 12 g
- Carbohydrates: 55.5 g
- Fat: 3 g
- Fiber: 5.2 g
- Sodium: 155 mg
- Saturated Fat: 1.1 g
- Sugar: 7.3 g
- Cholesterol: 4 mg