Summer Vegetable Spaghetti
This tasty pasta dish is packed full of delicious veggies. Enjoy with fruit on the side.
contains glutencontains dairy
Ingredients
US
Metric
- 2 cups onions (small, yellow, cut into eighths)
- 2 cups tomatoes (chopped, peeled, fresh, ripe, about 1 pound)
- 2 cups squash (thinly sliced yellow and green, about 1 pound)
- 1 1/2 cups green beans (cut fresh, about 1/2 pound)
- 2/3 cup water
- 2 tablespoons parsley (fresh, minced)
- 1 clove garlic (minced)
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 dash black pepper
- 1 can tomato paste, low-sodium (6 oz)
- 1 pound spaghetti (uncooked)
- 1/2 cup Parmesan cheese (grated)
Make it lactose-friendly
- 1/2 cup Parmesan cheese (grated) → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Wash hands with soap and water.
- Combine first 10 ingredients in large saucepan. Cook for 10 minutes (up to black pepper), 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 (per serving)
| Calories | 255 |
|---|---|
| Protein | 11.0 g |
| Fat | 3.0 g |
| Carbs | 48.0 g |
| Fiber | 5.0 g |
| Sodium | 246 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)