Sausage and Veggie Spaghetti

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

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)

Hide Images

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.

Tip: Bulk pork sausage is the raw meat that hasn't been stuffed into the casing. If you can't find it, you can buy raw sausages, slit the casing with a knife and remove the meat.
Time-Saver: To shave minutes off your dinner preparation, keep frozen chopped onion on hand in the freezer.