Summer Spaghetti With Sausage and Zucchini Recipe

Name: Summer Spaghetti With Sausage and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Italian sausage, casings removed; 2 (10 1/2 ounce) cans cream of mushroom soup; 1 cup milk; 4 -5 cups zucchini, quartered and sliced; 14 lb mushroom, sliced; ¼ cup green onion, sliced; 2 teaspoons salt; ¼ teaspoon pepper; 1 lb spaghetti; 14-½ cup parmesan cheese, for garnish

Servings: persons

1 lb Italian sausage, casings removed
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup milk
4 -5 cups zucchini, quartered and sliced
14 lb mushroom, sliced
¼ cup green onion, sliced
2 teaspoons salt
¼ teaspoon pepper
1 lb spaghetti
14-½ cup parmesan cheese, for garnish

1
Brown sausage in large skillet.
2
Breaking up with a fork.
3
Add zucchini, mushrooms, green onions; saute a few more minutes.
4
Stir in soup, milk, salt and pepper.
5
Cook over medium heat for 15 minutes or until zucchini is tender(Add more milk if mixture becomes too thick).
6
Cook spaghetti.
7
Drain.
8
Toss sausage mixture with cooked spaghetti and sprinkle generously with Parmesan cheese.

1929

kcal

Calories

103

Fat

Carbs

185

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb Italian sausage, casings removed, 2 (10 1/2 ounce) cans cream of mushroom soup, 1 cup milk, 4 -5 cups zucchini, quartered and sliced, and more.

Yes, Summer Spaghetti With Sausage and Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Spaghetti With Sausage and Zucchini

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