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
- 470 ml onions (small, yellow, cut into eighths)
- 470 ml tomatoes (chopped, peeled, fresh, ripe, about 1 pound)
- 470 ml squash (thinly sliced yellow and green, about 1 pound)
- 350 ml green beans (cut fresh, about 1/2 pound)
- 160 ml water
- 30 ml parsley (fresh, minced)
- 1 clove garlic (minced)
- 2 ml chili powder
- 1 ml salt
- 1 dash black pepper
- 1 can tomato paste, low-sodium (6 oz)
- 455 g spaghetti (uncooked)
- 120 ml 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)