Food and Nutrition


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Vegetable Spaghetti

This healthy recipe comes from NDSU Extension Service.


•    2 cups small, yellow onions, cut in eighths
•    2 tablespoons fresh parsley, minced
•    1 clove garlic, minced
•    2 cups chopped, peeled, fresh, ripe tomatoes (about 1 pound or substitute canned)
•    1/2 teaspoon chili powder
•    1/4 teaspoon salt
•    2 cups thinly sliced yellow and green squash (about 1 pound)
•    1 1/2 cups cut, fresh, green beans (about 1/2 pound) (or substitute canned)
•    2/3 cup water
•    Black pepper, to taste
•   1 can (6 oz.) tomato paste
•   1 pound uncooked spaghetti
•   1/2 cup grated Parmesan cheese



Combine first 10 ingredients in a large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently for 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 with Parmesan cheese.


Makes 9 servings.

Per Serving: about 280 calories, 3 grams (g) of fat, and 173 mg of sodium

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