Kitchen Sink Spaghetti
Transform your pantry staples and leftover vegetables into a flavorful feast with this hearty Kitchen Sink Spaghetti! Packed with vibrant zucchini, colorful bell peppers, earthy mushrooms, and your choice of ground beef or Italian sausage, this recipe combines fresh and canned ingredients for a no-fuss, one-pan pasta sensation. Simmered in a rich tomato sauce infused with garlic, oregano, and a hint of red pepper flakes, it strikes the perfect balance of comforting warmth and zesty spice. Ready in under an hour, this versatile dish is perfect for busy weeknights and a delicious way to reduce food waste. Top with Parmesan and parsley for a restaurant-quality finish you’ll savor with every bite!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 lb ground beef or Italian sausage
- 1 medium zucchini, diced
- 2 large bell peppers, diced (any color)
- 8 oz mushrooms, sliced
- 14.5 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 cup chicken or beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup Parmesan cheese, grated (optional)
- 2 tbsp parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions for al dente. Reserve 1/2 cup of the pasta water and drain the rest. Set the cooked pasta aside.
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the ground beef or Italian sausage to the skillet. Cook until browned and fully cooked, breaking it up with a wooden spoon. Drain excess fat if necessary.
Stir in the diced zucchini, bell peppers, and sliced mushrooms. Cook for 5-7 minutes until the vegetables have softened slightly.
Add the canned diced tomatoes, tomato paste, and chicken or beef broth to the skillet. Stir to combine.
Season the sauce with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Let the sauce simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
Taste and adjust the seasoning as needed. If the sauce is too thick, add the reserved pasta water, a little at a time, until the desired consistency is reached.
Add the cooked spaghetti to the skillet and toss to coat the pasta evenly in the sauce.
Serve hot, garnished with grated Parmesan cheese and chopped parsley, if desired.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 5918 mg | 257% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 46.1 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1665 mg | 128% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4686 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
