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Zucchini Pasta
Zucchini and Sausage Spaghetti is a quick dish that is packed full of fresh flavor. Substitute the pasta for spaghetti squash to make it even healthier!
Equipment
- Non-Stick Frying Pans
Ingredients
- 1 pound pasta (1 spaghetti squash can be substituted (see note))
- 2 teaspoons olive oil
- 1 pound Italian sausage (see note)
- ½ cup yellow onion (diced )
- 2 tomatoes (diced (see note))
- 2 cups zucchini (shredded or diced)
- 3 garlic cloves (minced)
- 1 can pureed tomatoes (15 ounce)
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 tablespoon fresh parsley (minced)
- 1 tablespoon fresh basil (minced)
Instructions
- Boil pasta or cook spaghetti squash.
- Add the oil to a pan and heat on medium-low until shimmering. Add sausage and brown, adding the onion when the sausage is almost finished browning.
- Add tomatoes, zucchini, and garlic and cook for about 3 minutes, lightly mashing the tomatoes as they cook.
- Add the can of pureed tomatoes and simmer for 5-7 minutes.
- Toss with herbs and pasta or spaghetti squash.
Notes
This recipe really compliments the flavor of spaghetti squash - I love using it in place of regular pasta.
To bake spaghetti squash: Heat oven to 400. Cut squash in half lengthwise. Scrape out seeds. Drizzle inside with olive oil and sprinkle with salt and pepper. Bake 35-40 minutes until tender.
Nutrition
Calories: 598kcalCarbohydrates: 67gProtein: 23gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 57mgSodium: 1043mgPotassium: 797mgFiber: 5gSugar: 8gVitamin A: 670IUVitamin C: 23mgCalcium: 71mgIron: 3mg
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