What's Cookin? Tuesday - Summer Vegetable Spaghetti

Kristen Mowers, CalSERVES Nutrition Coordinator

Veggie Facts

• Green beans are nitrogen fixers, which means they have the ability to draw nitrogen from the air and return it to the soil. Because of this, farmers often plant beans and legumes in their crop rotations to replenish the soil.
• Fresh beans are classified into two basic categories: edible pod beans and shell beans. Green beans are the most popular edible pod bean, while Lima beans are the most common shell bean sold in the United States.
• Compared to dry or shell beans, green beans provide less starch and protein, and more Vitamin A, Vitamin C and calcium.

Summer Vegetable Spaghetti

Serving Size: 1 cup spaghetti and 3/4 cup sauce with vegetables

Yield: 9 servings

Ingredients:

2 cups small, yellow onions, cut into eighths

2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb)

2 cups thinly sliced yellow and green squash (about 1 lb)

1 1/2 cups cut fresh green beans (about 1/2 lb)

2/3 cup water

2 Tablespoons fresh parsley, minced

1 clove garlic, minced

1/2 teaspoon chili powder

1/4 teaspoon salt

to taste black pepper

1 (6 oz) can tomato paste

1 pound uncooked spaghetti

1/2 cup grated Parmesan cheese

Instructions:

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.

Calories 260, Fat 2.5g, Sodium 290mg, Sugar 6g, Protein 11g