Spaghetti with zucchini sauté

Macros (makes 6 servings):

Protein: 44
Carbs: 118
Fat: 37
Calories:  981

Grocery List:

  • Ground beef (1 lb of 80/20)
  • Hot Italian sausage (6 links/1 lb)
  • Protein plus angel hair pasta (2 packages – I used ~1.5 packages)
  • Five cheese garlic bread (one package of 2 frozen loaves)
  • Grated parmesan
  • Onion (1 medium)
  • Zucchini (1 large)
  • Yellow squash (1 large)
  • Red onion (1 small)
  • Baby bella mushroom (one 8 oz package)
  • Tomato (1 small)
  • Diced tomatoes (two 14 oz containers – I used Contadina basil, garlic, & oregano)
  • Tomato paste (two 6 oz containers – I used Cento)
  • Tomato sauce (one 30 oz container – I used Cento)
  • White cooking wine (2 cups)
  • Fresh garlic (I get the big jar from Costco)
  • Seasonings: basil, parsley, brown sugar, salt, crushed red pepper, and black pepper, The Gourmet Collection oregano basil & tomato


  • Bring water to a boil in a large pot
  • Cook pasta until desired tenderness. Drain and set aside
  • Remove casing from Italian sausage
  • Cook ground beef and Italian sausage. Drain and set aside
  • Dice regular onion
  • In the same pot/pan as the beef & sausage, cook the onion and garlic
  • Add diced tomatoes, tomato paste, tomato sauce, white cooking wine, and 2 cups of water
  • Add seasonings and then bring to a light boil
  • Add a lid to the pot and simmer on low for one hour (stir once every 5-10 mins so it doesn’t burn!)
  • Pre-heat oven to 350 ºF
  • Dice zucchini, squash, tomato, mushroom (if not pre-sliced), and red onion. Add to a large pan/wok and season with basil, parsley, oregano
  • Sautee veggies until desired tenderness
  • Cook garlic bread at 350 ºF for 15 minutes
  • Add half of the sauce to the beef & sausage and the other half to the pasta. Mix well
  • Top the pasta with the beef & sausage

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