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Summer Vegetable Spaghetti

Diabetes recipes for summer vegetable spaghetti



 

Summer Vegetable Spaghetti

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

Ingredients

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, minced
1/2 tsp chili powder
1/4 tsp salt
to taste   black pepper
1 can (6 oz) tomato paste
1 lb uncooked spaghetti
1/2 C grated parmesan cheese

























































Directions

  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



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