Categories: Pasta

Ingredients

• 8 oz. uncooked spaghetti
• 1 tbsp. olive oil
• 6 oz. Italian sausage, casings removed
• 2 cups chopped yellow onion
• 6 garlic cloves, minced
• 1 1/2 cups chopped cremini mushrooms
• 2 small yellow squash, halved lengthwise and cut into 1/4-in. slices
• 1 tbsp. unsalted tomato paste
• 1 tbsp. chopped fresh oregano
• 2 cups small broccoli florets
• 1/2 tsp kosher salt
• 1/4 tsp crushed red pepper
• 14 oz. can unsalted whole peeled tomatoes, undrained
• 1/4 cup torn fresh basil leaves

Directions

1. Cook pasta as directed, omitting salt and fat. Drain.

2. Heat oil in a large nonstick skillet over medium-high. Add sausage; cook 4 minutes, stirring to crumble. Add onion and garlic; cook 3 minutes. Add mushrooms and squash; cook 4 minutes. Stir in tomato paste and oregano; cook 1 minute.

3. Add broccoli, salt, pepper and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes, breaking up tomatoes with a spoon. Spoon sauce over pasta; top with basil.

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