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A lovely Italian sausage and vegetable topping to serve over your spaghetti for a change of pace. Add pimento for a dash of color.
Ingredients
- 1 ½ pounds Italian sausage
- 4 ounces fresh mushrooms, sliced
- ½ cup butter
- 2 cubes chicken bouillon
- ½ cup sherry
- 1 ½ pounds zucchini, sliced
- ½ cup chopped green onion
- 1 (16 ounce) package spaghetti
Directions
Step 1
In large skillet, over medium heat, cook sausage and mushrooms in butter, until sausage is brown. Add bouillon cubes and sherry and stir until bouillon is dissolved. Add zucchini and onion and cook, uncovered, until zucchini is crisp-tender.
Step 2
While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
Step 3
Serve pasta sauce over hot spaghetti.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 726 | |
| % Daily Value * | |
| Total Fat38g | 49% |
| Saturated Fat17g | 87% |
| Cholesterol85mg | 28% |
| Sodium1566mg | 68% |
| Total Carbohydrate67g | 24% |
| Dietary Fiber4g | 15% |
| Total Sugars5g | |
| Protein27g | |
| Vitamin C11mg | 55% |
| Calcium65mg | 5% |
| Iron5mg | 25% |
| Potassium793mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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