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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Heat the olive oil in a large skillet or pot over medium heat.

Step 3

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.

Step 4

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.

Step 5

Stir in the diced zucchini, bell peppers, and sliced mushrooms. Cook for 5-7 minutes until the vegetables have softened slightly.

Step 6

Add the canned diced tomatoes, tomato paste, and chicken or beef broth to the skillet. Stir to combine.

Step 7

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.

Step 8

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.

Step 9

Add the cooked spaghetti to the skillet and toss to coat the pasta evenly in the sauce.

Step 10

Serve hot, garnished with grated Parmesan cheese and chopped parsley, if desired.

Nutrition Facts

Serving size	(2489.8g)

Amount per serving	% Daily Value*
Calories	2757.8

Total Fat 160.5g	0%
Saturated Fat 62.1g	0%
Polyunsaturated Fat 6.2g
Cholesterol 404.1mg	0%
Sodium 5917.7mg	0%
Total Carbohydrate 178.7g	0%
Dietary Fiber 29.7g	0%
Total Sugars 46.1g
Protein 162.4g	0%

Vitamin D 22.7IU	0%
Calcium 1665.0mg	0%
Iron 20.7mg	0%
Potassium 4685.9mg	0%

*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.

Source of Calories

Fat: 51.4%

Protein: 23.1%

Carbs: 25.4%