Summer Vegetable Spaghetti

Name: Summer Vegetable Spaghetti
Yield: 9 servings
Ingredients: 2 cup yellow onion, chopped; 2 cup tomato, about 1 pound; 2 cup summer squash, about 1 pound; 1.5 cup green beans, about 1/2 pound; 0.67 cup water; 2 tbsp fresh parsley, minced; 1 clove garlic, minced; 0.5 tsp chili powder; 0.25 tsp salt; black pepper; 1 can tomato paste; 1 lb spaghetti, uncooked; 0.5 cup parmesan, grated; fresh basil, optional, for garnish

9 servings295 calories

Contains

gluten
dairy

Nutrition per serving

estimate · USDA data

Calories: ~295
Protein: ~12 g
Carbs: ~55 g
Fat: ~3 g

More nutrition

Nutrition facts

Per serving, estimated

Calories295

% Daily value*

Total fat 3 g: 4%
Sodium 150 mg: 7%
Total carbohydrate 55 g: 20%
Dietary fiber 5 g: 19%
Protein 12 g: 24%

*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.

Cookware

Ingredients

9 servings

2 cupsyellow onion, chopped
2 cupstomato, about 1 pound
2 cupssummer squash, about 1 pound
1 1/2 cupsgreen beans, about 1/2 pound
2/3 cupwater
2 tbspfresh parsley, minced
1 clovegarlic, minced
1/2 tspchili powder
1/4 tspsalt
to taste black pepper
1 cantomato paste
1 lbspaghetti, uncooked
1/2 cupparmesan, grated
to taste fresh basil, optional, for garnish

Skip pantry staples (3 in this recipe)

quantities scale with servings

Method

Wash hands with soap and water.
Combine first 10 ingredients (onions - black pepper) in large saucepan. Cook for 10 minutes over medium heat, then stir in tomato paste. Cover and cook over medium heat for 15 minutes, stirring occasionally until vegetables are tender.
Cook spaghetti in a pot of unsalted water according to package directions.
Spoon sauce over drained hot spaghetti and sprinkle Parmesan cheese over top.
Garnish with basil if desired.

Summer Vegetable Spaghetti

Nutrition per serving

Cookware

Ingredients