Summer Vegetable Spaghetti Recipe

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Ingredients:

Serving

2 cups small yellow onions , cut in eighths
2 cups chopped peeled fresh ripe tomatoes (about 1 lb)
1 cup thinly sliced yellow squash (about 1/2 lb)
1 cup thinly sliced green squash (about 1/2 lb)
1 1/2 cups cut fresh green beans (about 1/2 lb)
2/3 cup water
2 tbsp minced fresh parsley
1 clove garlic, minced
1/2 tsp chili powder
1/4 tsp salt , to taste
black pepper
1 (6 oz) can tomato paste
1 lb uncooked spaghetti
1/2 cup grated parmesan cheese

Directions:

Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste.
Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
Cook spaghetti in unsalted water according to package directions.
Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	276.94 Kcal (1159 kJ)
Calories from fat	48.07 Kcal
		% Daily Value*
Total Fat	5.34g	8%
Cholesterol	4.89mg	2%
Sodium	174.81mg	7%
Potassium	468.6mg	10%
Total Carbs	47.61g	16%
Sugars	6.25g	25%
Dietary Fiber	3.47g	14%
Protein	10.61g	21%
Vitamin C	15mg	25%
Iron	2mg	11%
Calcium	101.2mg	10%

Amount Per 100 g
Calories	121.12 Kcal (507 kJ)
Calories from fat	21.02 Kcal
		% Daily Value*
Total Fat	2.34g	8%
Cholesterol	2.14mg	2%
Sodium	76.45mg	7%
Potassium	204.94mg	10%
Total Carbs	20.82g	16%
Sugars	2.73g	25%
Dietary Fiber	1.52g	14%
Protein	4.64g	21%
Vitamin C	6.6mg	25%
Iron	0.9mg	11%
Calcium	44.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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