dinner
Summer Vegetable Spaghetti
Ingredients, directions and serving information for Summer Vegetable Spaghetti.
Original recipe text is provided in English.
Servings: 9
Total time: 55 min
Ingredients
- 2 cups small yellow onions, chopped
- 2 cups fresh tomatoes, peeled and chopped
- 2 cups summer squash, thinly sliced
- 1 1/2 cups fresh green beans
- 2/3 cup water
- 2 tablespoons fresh parsley, minced
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 dash black pepper
- 1 can (6 ounces) low-sodium tomato paste
- 1 pound uncooked spaghetti
- 1/2 cup Parmesan cheese, grated
- 3 leaves basil, raw
Instructions
- Wash hands with soap and water.
- Combine first 10 ingredients (onions - black pepper) in large saucepan. Cook for 10 minutes over medium heat, then stir in tomato paste. Cover and cook over medium heat 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.
- Garnish with basil if desired.
Source-reported nutrition per serving
serving Size1 cup spaghetti and 3/4 cup sauce
calories293 calories
protein12g
carbohydrate56g
fat3g
saturated Fat1g
fiber5g
sugar7g
sodium155mg
cholesterol4mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
