 |
SUMMER VEGETABLE SPAGHETTI (LACTO)
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetables Low-fat
Prodigy Dec.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Small yellow onions -- cut in
2 c Chopped -- peeled fresh ripe
1 c Yellow squash -- thinly sliced
1 c Zucchini squash -- thinly slic
1 1/2 c Fresh green beans
2/3 c Water
2 tb Minced fresh parsley
1 Garlic clove -- minced
1/2 ts Chili powder
1/4 ts Salt
1/8 ts Fresh ground black pepper
6 oz Tomato paste
1 lb Uncooked spaghetti
1/2 c 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
- - - - - - - - - - - - - - - - - -
|
