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 min
  • Total Time 20 min
  • Servings 4

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.

Expert Tips

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

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.