*  Exported from  MasterCook  *

                   SUMMER VEGETABLE SPAGHETTI (LACTO)

Recipe By     :
Serving Size  : 9    Preparation Time :0:00
Categories    : Vegetables                       Low-fat
               Prodigy                          Dec.

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       c            Small yellow onions -- cut in
  2       c            Chopped -- peeled fresh ripe
  1       c            Yellow squash -- thinly sliced
  1       c            Zucchini squash -- thinly slic
  1 1/2   c            Fresh green beans
    2/3   c            Water
  2       tb           Minced fresh parsley
  1                    Garlic clove -- minced
    1/2   ts           Chili powder
    1/4   ts           Salt
    1/8   ts           Fresh ground black pepper
  6       oz           Tomato paste
  1       lb           Uncooked spaghetti
    1/2   c            Parmesan cheese -- grated

 A lively pasta with summer vegetables, good hot or
 cold. 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. Cook spaghetti in
 unsalted water according to package directions. Spoon
 sauce over drained hot spaghetti and sprinkle Parmesan
 cheese over top.

 Nutrition (per serving): 260 calories
 Total Fat 3 g (9% of calories)

 Source: National Heart, Lung and Blood Institute,
 Date Published: 11/18/92

 D/L from Prodigy 12-14-94.
 Recipe collection of Sue Smith. 1.80

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