SUMMER VEGETABLE SPAGHETTI (LACTO)

      Title: SUMMER VEGETABLE SPAGHETTI (LACTO)
  Categories: Vegetables, Low-fat, Prodigy, Dec.
       Yield: 9 Servings
  
       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. 1.80á

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