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Summer Vegetable Spaghetti

    Home Health Tips Summer Vegetable Spaghetti
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    Summer Vegetable Spaghetti

    Summer Vegetable Spaghetti

    By Stephanie Mader, Medcor Advocate | Comments are Closed | 14 August, 2019 0

    This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.

    Prep time            15 minutes

    Cook time           30 minutes

    Yields                   9 servings

    Serving Size        1 C spaghetti and ¾ C sauce

    Ingredients

    2 C small yellow onions, peeled and cut into eighths

    2 C chopped, peeled, ripe tomatoes (about 1 lb)

    2 C thinly sliced yellow and green squash (about 1 lb)

    1½ C fresh green beans, trimmed (about ½ lb)

    ⅔ C water

    2 Tbsp minced fresh parsley

    1 clove garlic, minced

    ½ tsp chili powder

    ¼ tsp salt

    Ground black pepper, to taste

    1 can (6 oz) no-salt-added tomato paste

    1 lb uncooked spaghetti

    ½ C grated parmesan cheese

    Directions

    1. Combine the first 10 ingredients in a large saucepan; cook for 10 minutes, then stir in the tomato paste. Cover and cook gently for 15 minutes, stirring occasionally, until vegetables are tender.
    2. Cook spaghetti in unsalted water according to package directions. Drain well.
    3. Serve sauce over spaghetti. Sprinkle parmesan cheese on top.

    Eat real food! Enjoy this real food recipe and many others from the National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.

    Recipe Source: Stay Young At Heart

    Authored by: Stephanie Mader

    Share
    diet, National Heart Lung and Blood Insitute, National Institutes of Health, nutrition, recipe, Stay Young at Heart, summer vegetable spaghetti, U.S. Department of Health and Human Services

    Stephanie Mader, Medcor Advocate

    Medcor Advocate

    More posts by Stephanie Mader, Medcor Advocate

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