Summer Vegetable Spaghetti


How does your garden grow?  Today’s recipe is compliments of the National Heart Blood and Lung Institute‘s Stay Young at Heart publication. This lively pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold, and it makes the most out of summer veggies.  To make it completely vegetarian, you can even substitute the pasta with spaghetti squash!

(Makes 9 servings)

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

Combine first 10 ingredients in large saucepan; cook for 10 minutes, 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.

For more healthy recipes check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites

One response to “Summer Vegetable Spaghetti”

  1. Recipes says:

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