Summer Vegetable Spaghetti (Lacto) Recipe
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Summer Vegetable Spaghetti (Lacto)
2 cup Small yellow onions, cut in
2 cup Chopped, peeled fresh ripe
1 cup Yellow squash, thinly sliced
1 cup Zucchini squash, thinly slic
1 1/2 cup Fresh green beans
2/3 cup Water
2 tbsp Minced fresh parsley
1 Garlic clove, minced
1/2 tsp Chili powder
1/4 tsp Salt
1/8 tsp Fresh ground black pepper
6 oz Tomato paste
1 lb Uncooked spaghetti
1/2 cup Parmesan cheese, grated
A lively pasta with summer vegetables, good hot or cold. 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. Nutrition (per
serving): 260 calories Total Fat 3 g (9% of calories) Source:
National Heart, Lung and Blood Institute, Date Published: 11/18/92
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á |
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Dieting made easy
If you wish to become thinner and better your general healthfulness, then, as any dietician will tell you, you ought to eat a carefully calculated wholesome weight loss program. In a perfect world, this must incorporate five standard portions of fruit & veg every day and also require the right fusion of carbohydrate, fat, and proteins.
When starting a weight loss program, people often become obsessed with department store and well known foods known as 'low fat'. This is most certainly wrong, as a food product can be moderate in fat, but nevertheless contain excess carbohydrates and calories.
When devising a dietary regime, it is essential to also try to decrease intake of salt, fats and refined carbohydrates.
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