Sausage and Veggie Spaghetti
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Chock full of veggies and ready in just 30 minutes, Sausage and Veggie Spaghetti is a perfect hearty dish that may just get a picky eater to eat their veggies!
Every time I make this Sausage and Veggie Spaghetti dish I chuckle to myself. When I was a kid I would pick out every last veggie out of the spaghetti and, when I got more, I would try to get as much sausage as possible. Now I enjoy all of the different elements of the dish and no longer pick out certain items. Growing up we called this Spaghetti Fest
To my surprise the last time I made this dish my picky eater who rarely eats veggies was eating bowl after bowl and kept exclaiming, “Mmm, this zucchini is so yummy Mama!” I’m pretty sure I about fell out of my chair. I was just staring at her in disbelief. I really do believe that the more often you offer dishes to your children the more they will come around to them. It’s been the case with just about everything my children have tried and now love!
This is a perfect dish to take advantage of those seasonal veggies sales during the winter and spaghetti is cheap. I like to use whole wheat spaghetti in this for the extra hearty factor.
The most time consuming part of this Sausage and Veggie Spaghetti is cutting all the veggies. To help keep this a quick dinner, I cut the sausage and cabbage and cook those up. As the cabbage cooks I quickly cut the rest of the veggies because the cabbage takes a bit to cook to saute down completely.
What dish did you not like as a kid that you love now?
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Sausage and Veggie Spaghetti aka Spaghetti Fest
- 1 lb turkey polska kielbasa or smoked sausage cut into half moon slices
- 3 Tbsp butter
- 1 small cabbage thinly shredded
- 1 lg red pepper cut into 1 inch strips
- 1 lg. zucchini cut into 1 inch strips
- 1 lg. onion thinly sliced
- 2 cloves garlic minced
- 4 tsp chicken bouillon
- 3/4 cup water
- 2 tsp thyme leaves
- 3/4 tsp salt
- 1 tsp course grind pepper
- 1 lb whole wheat spaghetti
- In a large skillet, lightly brown sausage in butter; remove from skillet.
- Add cabbage and stir-fry for 10 minutes.
- Meanwhile, prepare spaghetti according to package directions.
- Add red pepper, zucchini, onion, and garlic and stir fry an additional 5 minutes.
- Stir in sausage, bouillon, water & spices and simmer 5 minutes.
- Toss hot spaghetti with sausage and veggies.
A family favorite!!! Hearty, easy, and oh so yummy.
Just like grandma used to make! 🙂
Great recipe! I had left-overs and didn’t have a way to heat it up so I ate it cold. Just as good and added variety so it didn’t seem like the same meal. Lol
Substitute Field Roast Italian Sausage and leave out chicken bouillon to make it vegan! Easy and one of our family favorites!
you would also need to sub for vegan noodles or maybe serve this over quinoa instead of pasta. Thanks for the tips!
Love that you added cabbage as a veggie in this dish. How unique! Can’t wait to try this.
This is one of my favorite ways to eat spaghetti. You can switch up the veggies according to what you have or what’s in season. Your combination sounds super! I would have to use a gluten free pasta or spaghetti squash. Results would be the same…yummy!
Oo, I’ve never thought about spaghetti squash! That would be a great non-pasta substitute!
I love a quick easy meal for weeknights. What would you sub for sausage?
If you’re not a fan of sausage you could totally sub for chicken or I even think you could just leave it out. It’s a really flavorful pasta so I think it would be just fine as a meatless dish.
I love sausages and veggies together. And add pasta. Yum! I would say the dish that I like now that I didn’t like before was believe it or not, spaghetti 🙂 I was more of a penne, ziti girl. No noodles for me. But now I like it!
Thank you for sharing your delicious recipe at the #RecipeSharingParty. I look forward to what you will share next week! We hope you’ll come back again next Thursday when we open our doors at 9:00 AM EST. Pinned, Yummed, Tweeted!
I’d like to try this with spaghetti squash instead. Gluten free ya know.
That’s a fantastic idea Cheryl! I think the key would be to not overcook the spaghetti squash so it still has a little bite to it when you add it in with all of the veggies to cook at the end. I might just try that next time.
I love a quick pasta dish and this looks great – Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board