Sausage and Zucchini Spaghetti |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Yum! Found this recipe in a Pillsbury holiday cookbook. We love it, sometimes I make the sauce without the zucchini and serve with other pasta. Ingredients:
1 lb bulk italian sausage |
1/2 cup chopped onion |
1 clove garlic, minced |
2 cups sliced zucchini |
2 (15 ounce) cans tomato sauce |
1 (4 1/2 ounce) jar whole mushrooms, drained |
1/2 teaspoon dried oregano leaves |
1/2 teaspoon dried basil leaves |
1/8-1/4 teaspoon cayenne pepper |
1/8 teaspoon pepper |
1 (16 ounce) package uncooked spaghetti |
Directions:
1. In large skillet or dutch oven, brown sausage with onion and garlic, drain.
2. Stir in remaining ingredients except spaghetti.
3. Bring to a boil.
4. Reduce heat; simmer uncovered 15 minutes, stirring occasionally.
5. Meanwhile, cook spaghetti to donesness as directed on package.
6. Drain.
7. Serve sauce over spaghetti.
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