Summer Vegetable Spaghetti

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A lively pasta with summer vegetables, good hot or cold.

Ingredients[edit]

Procedures[edit]

  1. Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste.
  2. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
  3. Cook spaghetti in unsalted water according to package directions.
  4. Spoon sauce over drained hot spaghetti and sprinkle Parmesan cheese over top.

Nutrition information[edit]

Per serving: 260 calories total fat 3 g (9% of calories)


References[edit]