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Easy Veggie and Spaghetti

January 6, 2012

I got this GREAT recipe for a filling pasta dish from Southern Living several years ago. It is easy to make, I eat it that night and for a couple of lunches and then freeze the rest. I am specific about freezing it in a freezer bag and laying it out flat to freeze, then I can slide it upright into random corners of the freezer later. Is freezer space at a premium for anyone else?



  • About a half pack of spaghetti (I suggest whole wheat and organic)
  • 1 (1-lb.) package mild Italian sausage, casings removed
  • 1 medium onion, cut into eighths
  • 1 medium-size green bell pepper, cut into strips
  • 1 medium-size red bell pepper, cut into strips
  • About 2 TBSP minced garlic
  • 1 TBSP olive oil
  • 1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Shredded Mozzarella or Parmesan cheese



1)      Cook pasta and set aside

2)      Cook sausage in a large skillet oven over medium-high heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drain well

Cooking the yummy italian sausage

3)      Sauté onion and peppers and garlic in olive oil in Dutch oven over medium heat 5 to 6 minutes. Stir in tomatoes, salt, and pepper; cook 4-5 minutes or until thoroughly heated. Stir in sausage and pasta.

The veggies make it the best dish!

4)      Sprinkle with cheese!


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