This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.
2 C | small yellow onions, cut in eighths |
2 C | chopped, peeled, fresh, ripe tomatoes (about 1 lb) |
2 C | thinly sliced yellow and green squash (about 1 lb) |
11/2 C | cut fresh green beans (about 1/2 lb) |
2/3 C | water |
2 Tbsp | minced fresh parsley |
1 clove | garlic, minced |
1/2 tsp | chili powder |
1/4 tsp | salt |
to taste | black pepper |
1 can | (6 oz) tomato paste |
1 lb | uncooked spaghetti |
1/2 C | grated parmesan cheese |
Yield: 9 servings--Serving Size: 1 cup spaghetti and 3/4 cup sauce with vegetables
Each serving provides:
Calories: 279
Total fat: 3 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 173 mg