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Summer Vegetable Spaghetti

Good hot or cold, with no added fat.


2 cups small yellow onions, cut in eighths

2 cups chopped, peeled, fresh ripe tomatoes (about 1 pound)

2 cups thinly sliced yellow and green squash (about 1 pound)

1½ cups cut fresh green beans (about ½ pound)

2/3 cup water

2 tablespoons minced fresh parsley

1 clove garlic, minced

½ teaspoon chili powder

¼ teaspoon salt

black pepper to taste

1 6-ounce can tomato paste

1 pound uncooked whole wheat spaghetti

½ cup 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 on top.
  • 9 servings—1 cup of spaghetti and ¾ cup sauce.

    Calories: 279

    Total fat: 3 grams

    Saturated fat: 1 gram

    Cholesterol: 4 milligrams

    Sodium: 173 milligrams

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