A spaghetti supper for four can be on the table in 20 minutes with this simple, delicious recipe.
Sausage and Veggie Spaghetti
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 7
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)
Instructions
-
Step1Cook and drain spaghetti as directed on package.
-
Step2Meanwhile, 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.
-
Step3Stir pasta sauce into sausage mixture; heat to boiling over medium heat.
-
Step4To serve, place 3/4 cup spaghetti on each of 4 plates. Top each with 1 cup meat sauce and 2 tablespoons cheese.
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
5Tips from the Betty Crocker Kitchens
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