Summer Vegetable Spaghetti
This tasty pasta dish is packed full of delicious veggies. Enjoy with fruit on the side.
- 9 Servings
- $6.00 - $8.99
Summer Vegetable Spaghetti
This tasty pasta dish is packed full of delicious veggies. Enjoy with fruit on the side.
- 9 Servings
- $6.00 - $8.99
Ingredients
- 2 cups small yellow onions, chopped
- 2 cups fresh tomatoes, peeled and chopped
- 2 cups summer squash, thinly sliced
- 1 1/2 cups fresh green beans
- 2/3 cup water
- 2 tablespoons fresh parsley, minced
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 dash black pepper
- 1 can (6 ounces) low-sodium tomato paste
- 1 pound uncooked spaghetti
- 1/2 cup Parmesan cheese, grated
Steps
1
Wash hands with soap and water.
2
Combine first 10 ingredients (onions - 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.
3
Cook spaghetti in unsalted water according to package directions.
4
Spoon sauce over drained hot spaghetti and sprinkle Parmesan cheese over top.
Ingredients
Serving Size: 1 cup spaghetti and 3/4 cup sauce
| Nutrients | Amount |
|---|---|
| Total Calories | 255 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 3 mg |
| Carbohydrates | 48 g |
| Dietary Fiber | 5 g |
| Total Sugars | 7 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Minerals | |
| Calcium | 102 mg |
| Potassium | 531 mg |
| Sodium | 246 mg |
| Copper | 291 mcg |
| Iron | 3 mg |
| Magnesium | 56 mg |
| Phosphorus | 161 mg |
| Selenium | 33 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 58 mcg RAE |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.1 mg |
| Vitamin C | 18 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 24 mcg |
| Folate | 171 mcg DFE |
| Thiamin | 0.4 mg |
| Riboflavin | 0.3 mg |
| Niacin | 3 mg |
| Choline | 27 mg |
Source:
- Stay Young at Heart: Cooking the Heart-Healthy Way
- US Department of Health and Human Services
- National Heart, Lung, and Blood Institute