Sausage and Veggie Spaghetti

Sausage and Veggie Spaghetti

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If your family likes a little heat, use spicy Italian pork sausage.
To shave minutes off your dinner preparation, keep frozen chopped onion on hand in the freezer.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 630
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 1340mg;
  • Total Carbohydrate 75g
    • (Dietary Fiber 6g,
    • Sugars 16g),
  • Protein 27g;
Percent Daily Value*:
    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.