Fresh Veggie Spaghetti
Serve with crusty whole wheat bread.

Servings: 6

1 pound spaghetti or thin spaghetti, uncooked
4 medium tomatoes (about 4 cups), seeded and chopped
1 - 15 ounce can Italian-flavor tomato sauce
1 teaspoon dried basil or 2 tablespoons fresh basil
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 pound fresh asparagus (about 2 cups) *, cut into 1-inch pieces
1 medium zucchini or yellow squash, halved and sliced thin
1 medium red bell pepper, cut in 1/2-inch pieces
Freshly grated Parmesan cheese

Prepare pasta according to package directions; drain.

In a large saucepan, combine tomatoes, tomato sauce, basil and black pepper; mix well and bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove cover and cook, stirring occasionally, 15 to 20 minutes longer, or until slightly thickened.

In a large skillet, heat oil over medium-high heat. Add asparagus, zucchini and bell pepper. Stir-fry until vegetables are tender. Combine pasta with vegetable mixture and toss well. Spoon tomato sauce over pasta and sprinkle with Parmesan cheese.

COOKS NOTES : *If desired, substitute two 10-ounce packages frozen asparagus, cut, thawed and drained, for fresh asparagus.

Per Serving: 353 Calories; 4g Fat (10.1% calories from fat); trace Saturated Fat; 13g Protein; 68g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 300mg Sodium. Exchanges: 4 Grain(Starch); 2 Vegetable; 1/2 Fat.

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