Summer Vegetable Spaghetti
This tasty pasta dish is packed full of delicious veggies. Enjoy with fruit on the side.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1 cup spaghetti and 3/4 cup sauce
293
칼로리
12g
단백질
56g
탄수화물
3g
지방
5g
식이섬유
7g
당류
155mg
나트륨
포화지방 1 g · 콜레스테롤 4 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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.
출처: 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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