Quick & Easy Turkey Sausage Spaghetti with Zucchini

INGREDIENTS

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

PREPARATION:

1. Cook spaghetti according to package directions, omitting salt. Drain and set aside.
2. 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.
3. 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.
4. Top cooked pasta with meat sauce; sprinkle with cheese.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Fiber 10 g Carbohydrate 54 g Cholesterol 23 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 16 % Calories 331 Protein 19 g Sodium 708 mg DIETARY EXCHANGE: Meat 1 Vegetable 2 Starch 3 Fat 1/2