Name: Healthy Vegetable Spaghetti
Ingredients: 2 cups small yellow onions, cut in eighths; 2 cups (about 1 lb.) ripe tomatoes, peeled, chopped; 2 cups (about 1 lb.) yellow and green squash, thinly sliced; 1½ cups (about ½ lb.) fresh green beans, cut; ⅔ cup water; 2 Tablespoons fresh parsley, minced; 1 clove garlic, minced; ½ teaspoon chili powder; ¼ teaspoon salt; to taste black pepper; 1 can (6 oz.) tomato paste; 1 lb. spaghetti, uncooked; ½ cup Parmesan cheese, grated

Ingredients

Units Scale

2 cups small yellow onions, cut in eighths
2 cups (about 1 lb.) ripe tomatoes, peeled, chopped
2 cups (about 1 lb.) yellow and green squash, thinly sliced
1 1/2 cups (about 1/2 lb.) fresh green beans, cut
2/3 cup water
2 Tablespoons fresh parsley, minced
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
to taste black pepper
1 can (6 oz.) tomato paste
1 lb. spaghetti, uncooked
1/2 cup Parmesan cheese, grated

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Instructions

Combine the first 10 ingredients in a large saucepan. Cook for 10 minutes, then stir in tomato paste. Cover and cook gently for 15 minutes, stirring occasionally, until vegetables are tender.
Cook spaghetti in unsalted water according to package directions.
Spoon sauce over drained hot spaghetti. Sprinkle Parmesan cheese on top.

Nutrition

Serving Size: 1 cup of spaghetti and ¾ cup of sauce with vegetables
Calories: 271
Sodium: 328 mg
Fat: 3 g
Saturated Fat: 1 g
Carbohydrates: 51 g
Fiber: 5 g
Protein: 11 g
Cholesterol: 4 mg