Tuesday, August 29, 2006

Spaghetti Recipe

Healthy Spaghetti Recipe

C small yellow onions, cut in eighths
2c (about 1lb) ripe tomatoes, peeled, chopped
2c (about 1lb) yellow and green squash, thinly sliced
1 ½ c (about ½ lb) fresh green beans, cut
2/3 c water
2 tbsp fresh parsley, minced
1 clove garlic, minced
½ chili powder
¼ salt
to taste black pepper
1 can speghetti, uncooked
½ c Parmesan cheese, grated

Combine first 10 ingredients in 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.

Yeild: 9 Servings
Serving Size: 1 cup of spaghetti and ¾ cup of sauce with vegetables
Each serving provides:
Calories: 271
Total Fat: 3g
Saturated fat: 1g
Cholesterol: 4mg
Sodium: 328 mg
Total fiber: 5g
Protein: 11g
Carbohydrates: 51g
Potassium: 436mg

Healthy Spaghetti Recipe