How many calories are in Summer Vegetable Spaghetti?

One serving has 255 kcal. The recipe makes 9 servings (1 cup spaghetti and 3/4 cup sauce (279g) each).

How much protein is in Summer Vegetable Spaghetti?

11 g of protein per serving, with 48 g of carbohydrates and 3 g of fat.

What do I need to make Summer Vegetable Spaghetti?

13 ingredients: 2 cups onions (small, yellow, cut into eighths), 2 cups tomatoes (chopped, peeled, fresh, ripe, about 1 pound), 2 cups squash (thinly sliced yellow and green, about 1 pound), 1 1/2 cups green beans (cut fresh, about 1/2 pound), 2/3 cup water and 2 tablespoons parsley (fresh, minced) ….

Summer Vegetable Spaghetti

Name: Summer Vegetable Spaghetti
Yield: 9 servings
Ingredients: 2 cups onions (small, yellow, cut into eighths); 2 cups tomatoes (chopped, peeled, fresh, ripe, about 1 pound); 2 cups squash (thinly sliced yellow and green, about 1 pound); 1 1/2 cups green beans (cut fresh, about 1/2 pound); 2/3 cup water; 2 tablespoons parsley (fresh, minced); 1 clove garlic (minced); 1/2 teaspoon chili powder; 1/4 teaspoon salt; 1 dash black pepper; 1 can tomato paste, low-sodium (6 oz); 1 pound spaghetti (uncooked); 1/2 cup Parmesan cheese (grated)

This tasty pasta dish is packed full of delicious veggies. Enjoy with fruit on the side.

255kcal per serving

11 gprotein

48 gcarbohydrates

3 gfat

9servings (1 cup spaghetti and 3/4 cup sauce (279g))

Ingredients

2 cups onions (small, yellow, cut into eighths) nutrition facts
2 cups tomatoes (chopped, peeled, fresh, ripe, about 1 pound) nutrition facts
2 cups squash (thinly sliced yellow and green, about 1 pound) nutrition facts
1 1/2 cups green beans (cut fresh, about 1/2 pound) nutrition facts
2/3 cup water
2 tablespoons parsley (fresh, minced) nutrition facts
1 clove garlic (minced) nutrition facts
1/2 teaspoon chili powder nutrition facts
1/4 teaspoon salt nutrition facts
1 dash black pepper nutrition facts
1 can tomato paste, low-sodium (6 oz)
1 pound spaghetti (uncooked) nutrition facts
1/2 cup Parmesan cheese (grated) nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	255 kcal
Total fat	3 g	4%
Saturated fat	1 g	5%
Cholesterol	3 mg	1%
Sodium	246 mg	11%
Total carbohydrates	48 g	17%
Dietary fiber	5 g	18%
Total sugars	7 g
Added sugars	0 g	0%
Protein	11 g	22%
Vitamin D	0 µg	0%
Calcium	102 mg	8%
Iron	3 mg	17%
Potassium	531 mg	11%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

MyPlate food groups per serving

Vegetables: 1 cups

Directions

Wash hands with soap and water.
Combine first 10 ingredients in large saucepan. Cook for 10 minutes (up to black pepper), 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.

Notes

Learn more about: Onions Tomatoes Squash Green Beans Garlic

Source

Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/summer-vegetable-spaghetti, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.