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Sausage and Veggie Spaghetti

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Sausage and Veggie Spaghetti
  • Prep 20 min
  • Total 20 min
  • Servings 4
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A spaghetti supper for four can be on the table in 20 minutes with this simple, delicious recipe.
Updated Aug 9, 2011

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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If your family likes a little heat, use spicy Italian pork sausage.
  • tip 2
    To shave minutes off your dinner preparation, keep frozen chopped onion on hand in the freezer.

Nutrition

630 Calories, 24g Total Fat, 27g Protein, 75g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
1340mg
56%
Potassium
830mg
24%
Total Carbohydrate
75g
25%
Dietary Fiber
6g
23%
Sugars
16g
Protein
27g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
90%
90%
Calcium
25%
25%
Iron
25%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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