Spaghetti: Quinoa pasta, chicken sausage, bell pepper, onions, squash, zucchini
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 390.0
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 615.5 mg
- Total Carbs: 50.7 g
- Dietary Fiber: 11.0 g
- Protein: 22.2 g
View full nutritional breakdown of Spaghetti: Quinoa pasta, chicken sausage, bell pepper, onions, squash, zucchini calories by ingredient
Introduction
Simple spaghetti using fresh vegetables Simple spaghetti using fresh vegetablesNumber of Servings: 6
Ingredients
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1 box of Ancient Harvest Quinoa Spaghetti
1 package Buddy's All Natural Chicken Sausage (Italian)
1 jar Rao's Homemade Tomato Basil Marinara Sauce
4 cloves Garlic
1 med Sweet Yellow Onion
2 Green Bell Peppers
1 Yellow Squash
1 Zucchini
1 package Cherry/Grape Tomatoes
Fresh Basil to taste
Fresh Oregano to taste
1/4C Extra Virgin Olive Oil (EVOO) (reserve 2Tbsp)
1C Water
Tips
The noodles tend to stick and clump together if you don't add the EVOO. Stirring frequently also helps eliminate the clumping.
I do not know if the sausage is gluten free at this time, but check your sausage if that is an issue as the noodles are gluten free.
I don't add any additional salt or pepper, or Parmesan, however add to taste.
Directions
Sauce:
Slice the sausage into 1/4" thick discs. Brown in skillet.
Meanwhile, slice onions and peppers into thin strips and cut the squash and zucchini into 1/4" thick discs.
Once the sausage has browned, add vegetables and cook until onions are translucent.
Add entire jar of Rao's sauce into skillet. Pour 1/4C EVOO (-2Tbsp) into the jar and add the cup of water. Close jar and shake vigorously. Pour contents into the sauce and stir.
Simmer.
Before serving crush fresh basil and oregano to taste and sprinkle on top.
Pasta:
Bring a large pot of water to boil with add 2Tbsp of EVOO. Add noodles, stirring frequently. Don't over cook.
Drain in a colander and serve.
Serving Size: Makes 6 small portions or 4 larger ones.
Slice the sausage into 1/4" thick discs. Brown in skillet.
Meanwhile, slice onions and peppers into thin strips and cut the squash and zucchini into 1/4" thick discs.
Once the sausage has browned, add vegetables and cook until onions are translucent.
Add entire jar of Rao's sauce into skillet. Pour 1/4C EVOO (-2Tbsp) into the jar and add the cup of water. Close jar and shake vigorously. Pour contents into the sauce and stir.
Simmer.
Before serving crush fresh basil and oregano to taste and sprinkle on top.
Pasta:
Bring a large pot of water to boil with add 2Tbsp of EVOO. Add noodles, stirring frequently. Don't over cook.
Drain in a colander and serve.
Serving Size: Makes 6 small portions or 4 larger ones.