Directions:
- In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink; drain. Stir in the spaghetti sauce, egg noodles, water and zucchini. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until noodles are tender, stirring occasionally.
- Combine the ricotta, Parmesan cheese and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cover and cook 3-5 minutes longer or until cheese is melted. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.91 Kcal (1720 kJ) | ||
| Calories from fat | 93.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 16% | |
|---|---|---|---|
| Cholesterol | 72.83mg | 24% | |
| Sodium | 665.79mg | 28% | |
| Potassium | 253.13mg | 5% | |
| Total Carbs | 54.84g | 18% | |
| Sugars | 3.15g | 13% | |
| Dietary Fiber | 7.73g | 31% | |
| Protein | 28.15g | 56% | |
| Vitamin C | 24.3mg | 41% | |
| Iron | 6.8mg | 38% | |
| Calcium | 325.9mg | 33% | |
| Amount Per 100 g | |||
| Calories | 145.75 Kcal (610 kJ) | ||
| Calories from fat | 33.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 16% | |
|---|---|---|---|
| Cholesterol | 25.83mg | 24% | |
| Sodium | 236.15mg | 28% | |
| Potassium | 89.78mg | 5% | |
| Total Carbs | 19.45g | 18% | |
| Sugars | 1.12g | 13% | |
| Dietary Fiber | 2.74g | 31% | |
| Protein | 9.99g | 56% | |
| Vitamin C | 8.6mg | 41% | |
| Iron | 2.4mg | 38% | |
| Calcium | 115.6mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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