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Summer Vegetable Spaghetti – TypeFree Diabetes

Summer Vegetable Spaghetti

Cooking Time: 25-30 minutes
Number of Servings: 9


2 C small
yellow onions, cut in eighths
2 C chopped,
peeled, fresh, ripe tomatoes (about 1 lb)
2 C thinly
sliced yellow and green squash (about 1 lb)
11/2 C   cut
fresh green beans (about 1/2 lb)
2/3 C water
2 Tbsp minced
fresh parsley
1 clove garlic,
1/2 tsp chili
1/4 tsp salt
to taste   black pepper
1 can (6 oz)
tomato paste
1 lb uncooked
1/2 C grated
parmesan cheese


  1. 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.
  2. Cook spaghetti in unsalted water according
    to package directions.
  3. Spoon sauce over drained hot spaghetti
    and sprinkle parmesan cheese over top.

Nutrition Facts

– Serving Size: 1 cup spaghetti and 3/4 cup sauce with vegetables
Amount Per Serving
Calories: 279

Total fat: 3 g

Saturated fat: 1 g

Cholesterol: 4 mg

Sodium: 173 mg

Source: National Heart,
Lung, and Blood Institute, a part of the National Institutes of Health and the U.S. Department of Health and Human Services


Author Admin

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