Spaghetti Pasto Abbondante
Get ready to savor the bold flavors of *Spaghetti Pasto Abbondante*, a hearty Italian-inspired pasta dish that's as satisfying as its name suggests. Perfect for weeknight dinners or cozy gatherings, this recipe combines al dente spaghetti with a rich, savory sauce made from ground Italian sausage, fresh zucchini, red bell pepper, and aromatic herbs like oregano and basil. The addition of canned tomatoes and a touch of tomato paste creates a luscious, well-balanced sauce, while a sprinkling of Parmesan cheese and fresh parsley takes it to the next level of comfort food bliss. Quick to prepare in just 40 minutes, this dish serves four and offers a perfect blend of protein, veggies, and irresistible Italian flavors. Whether you're a pasta lover or just searching for a versatile and flavorful recipe, Spaghetti Pasto Abbondante is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 250 grams ground Italian sausage
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 50 grams Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- as needed water for boiling
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside, tossing with a drizzle of olive oil to prevent sticking.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the ground Italian sausage to the skillet and cook until browned, breaking it apart with a wooden spoon. This should take about 5-7 minutes.
Once the sausage is cooked, add the chopped onion and diced red bell pepper. Sauté for 3-4 minutes until softened.
Stir in the sliced zucchini and cook for another 2-3 minutes, letting the vegetables slightly soften.
Add the canned diced tomatoes, tomato paste, dried oregano, dried basil, red chili flakes (if using), salt, and black pepper to the skillet. Stir well to combine.
Lower the heat and simmer the sauce for 8-10 minutes, allowing the flavors to meld together and the sauce to thicken.
Add the cooked spaghetti to the skillet with the sauce. Toss everything together until the spaghetti is evenly coated with the sauce.
Sprinkle grated Parmesan cheese and fresh parsley over the spaghetti. Toss again to combine.
Serve hot with extra Parmesan cheese on the side, if desired. Enjoy your hearty Spaghetti Pasto Abbondante!
Nutrition Facts
Calories |
2290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 236 mg | 78% | |
| Sodium | 5648 mg | 246% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 32.9 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 927 mg | 71% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3068 mg | 65% | |
*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.
