SAUSAGE AND VEGGIE SPAGHETTI

Sausage and Veggie Spaghetti image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of 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)

Steps:

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.

Nutrition Facts : Calories 630, Carbohydrate 75 g, Cholesterol 55 mg, Fat 2, Fiber 6 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 16 g, TransFat 0 g