A spaghetti supper for four can be on the table in 20 minutes with this simple, delicious recipe.
oz uncooked spaghetti
lb bulk Italian pork sausage
medium onion, chopped (1/2 cup)
large yellow bell pepper, cut into strips
medium zucchini, sliced
jar (14 oz) tomato pasta sauce (any flavor)
cup shredded Parmesan cheese (2 oz)
Cook and drain spaghetti as directed on package.
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.
Stir pasta sauce into sausage mixture; heat to boiling over medium heat.
To serve, place 3/4 cup spaghetti on each of 4 plates. Top each with 1 cup meat sauce and 2 tablespoons cheese.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.