Summer Vegetable Spaghetti (Lacto) from the Recipes EU Collection

 


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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