2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb)
2 cups thinly sliced yellow and green squash (about 1 lb)
1½ cups fresh chopped bell peppers (about 1/2 lb)
2/3 cup water
2 Tbsp minced fresh parsley
1 clove garlic, minced
1/2 tsp chili powder
1/4 tsp salt
black pepper to taste
1 can (6 oz) tomato paste
1 lb uncooked spaghetti
½ cup grated parmesan cheese
- Combine first 10 ingredients in large saucepan; cook for 10 minutes and 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 parmesan cheese over top.
Serves 9 (Serving size: 1 cup spaghetti and ¾ cup sauce with vegetables)
Nutritional information: 279 calories; 3g fat; 1g saturated fat; 4mg cholesterol; 173mg sodium
Courtesy of the National Heart Lung and Blood Institute