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Nutrition information
Serving: 1 cup (198 grams)
Servings per recipe: 9
Calories: 247 (23 from fat)
Cholesterol: 5 milligrams
Fat: 3 grams (1 saturated fat, 0 trans fats)
Protein: 12 grams
Sodium: 180 milligrams 
Total carbohydrate: 49 grams (3 fiber, 5 sugars)

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Vegetable spaghetti

This family-sized pasta dish is good hot or cold, with no added fat.


2 cups small yellow onions, cut in eighths
2 cups chopped, peeled, fresh ripe tomatoes (about 1 pound)
2 cups thinly sliced yellow and green squash (about 1 pound)
1 1/2 cups cut fresh green beans (about 1/2 pound)
2/3 cup water
2 tablespoons minced fresh parsley
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
black pepper to taste
1 6-ounce can salt-free tomato paste
1 pound uncooked whole wheat spaghetti
1/2 cup grated parmesan cheese


  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. For one serving, spoon 3/4 cup sauce over 1 cup drained hot spaghetti and sprinkle 2 teaspoons of parmesan cheese on top.


Source: Allina Health's Patient Education Department, Heart Healthy Recipes, nutr-ahc-93462

First published: 03/01/2005
Last updated: 01/10/2010

Reviewed by: Allina Health's Patient Education Department