• 1/2 lb. spaghetti
• 4 medium yellow squash, cut into small slices
• 4 medium green zucchini, cut into small slices
• 1/4 cup Parmesan cheese
• 2 cups tomato pasta sauce

Cook spaghetti and vegetables in a large pan of boiling water until cooked, about 7 to 10 minutes. Drain well. Mix in tomato sauce and parmesan.

Per serving: calories 323, fat 3.0g, 8% calories from fat, cholesterol 4mg, protein 15.3g, carbohydrates 62.7g, fiber 7.8g, sugar 13.2g, sodium 842mg, diet points 5.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 3.4, Lean meat: 0.3, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0

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