Speedy Spaghetti with Sausage
Makes 6 servings
|12||ounces whole wheat spaghetti|
|8||ounces hot Italian turkey sausage|
|1||cup chopped onion|
|3||cloves garlic, minced|
|1||can (28 ounces) crushed or puréed tomatoes, undrained|
|1||can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained|
|1||teaspoon dried basil|
|1/4||teaspoon red pepper flakes (optional)|
|1||large or 2 medium zucchini or yellow squash, cut into chunks|
|1/4||cup grated Parmesan cheese|
- Cook spaghetti according to package directions, omitting salt. Drain and set aside.
- Meanwhile, crumble sausage into large saucepan, discarding casings. Add onion and garlic. Cook over medium heat until sausage is no longer pink, stirring occasionally; drain if needed.
- Add crushed tomatoes with juice, stewed tomatoes, basil and pepper flakes, if desired; bring to a simmer. Stir in zucchini; return to a simmer and cook uncovered 15 minutes or until zucchini is tender and sauce thickens, stirring occasionally.
- Top cooked pasta with meat sauce; sprinkle with cheese.
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||16 %|
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