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Sausage and Veggie Spaghetti

A spaghetti supper for four can be on the table in 20 minutes with this simple, delicious recipe.

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

8
oz uncooked spaghetti
1
lb bulk Italian pork sausage
1
medium onion, chopped (1/2 cup)
1
large yellow bell pepper, cut into strips
1
medium zucchini, sliced
1
jar (14 oz) tomato pasta sauce (any flavor)
1/2
cup shredded Parmesan cheese (2 oz)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Cook and drain spaghetti as directed on package.
  • 2 Meanwhile, in 12-inch skillet, cook sausage and onion over medium heat until sausage is no longer pink, stirring occasionally and breaking sausage into small chunks. Add bell pepper and zucchini; cook and stir until vegetables are crisp-tender, about 2 minutes. Drain, if desired.
  • 3 Stir pasta sauce into sausage mixture; heat to boiling over medium heat.
  • 4 To serve, place 3/4 cup spaghetti on each of 4 plates. Top each with 1 cup meat sauce and 2 tablespoons cheese.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
1340mg
1340%;
Total Carbohydrate
75g
75%
(Dietary Fiber
6g
6%
  Sugars
16g
16%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
90%;
Calcium
25%;
Iron
25%;
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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