Summer Vegetable Spaghetti
This tasty pasta dish is packed full of delicious veggies. Enjoy with fruit on the side.
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 1 cup spaghetti and 3/4 cup sauce
293
カロリー
12g
タンパク質
56g
炭水化物
3g
脂質
5g
食物繊維
7g
糖類
155mg
ナトリウム
飽和脂肪酸 1 g · コレステロール 4 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
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
作り方
- 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.
出典: 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
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