Summer Vegetable Spaghetti
This tasty pasta dish is packed full of delicious veggies. Enjoy with fruit on the side.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup spaghetti and 3/4 cup sauce
293
Calories
12g
Protein
56g
Carbs
3g
Fat
5g
Fiber
7g
Sugar
155mg
Sodium
Saturated Fat 1 g · Cholesterol 4 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
small yellow onions, chopped
2 cups
fresh tomatoes, peeled and chopped
2 cups · about 1 pound
summer squash, thinly sliced
2 cups · about 1 pound
fresh green beans
1 1/2 cups · about 1/2 pound
water
2/3 cup
fresh parsley, minced
2 tablespoons
garlic, minced
1 clove
chili powder
1/2 teaspoon
salt
1/4 teaspoon
black pepper
1 dash
low-sodium tomato paste
1 can (6 ounces)
uncooked spaghetti
1 pound
Parmesan cheese, grated
1/2 cup
leaves basil, raw
3 · optional, for garnish
Instructions
- 1
Wash hands with soap and water.
- 2
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.
- 3
Cook spaghetti in unsalted water according to package directions.
- 4
Spoon sauce over drained hot spaghetti and sprinkle Parmesan cheese over top.
- 5
Garnish with basil if desired.
Source: USDA MyPlate Kitchen · Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
