Zucchini Spaghetti Sauce

1. Cook the sausage breaking it up so there are no lumps, cook with the onions & garlic. When the meat is lightly browned drain the pan.

2. Add the green peppers, saute 2 minutes.

3. Add the zucchini, tomatoes, jalapeno, basil, chili, salt, lemon juice & tabasco, simmer 15 minutes. Meanwhile cook your pasta (for an easy method see recipe #30358).

4. Serve over pasta.

5. Sprinkle with parmesan cheese.

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Nutrient	Quantity
Total fats	217.2089 g
Protein	123.4232 g
Carbohydrates	73.4593 g
Energy	2739.279 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.9376 g
Water	1136.3729 g
Aspartic acid	9.5148 g
Calcium, Ca	592.3956 mg
Lutein + zeaxanthin	1365.7275 g
Fiber, total dietary	13.5352 g
Fatty acids, total saturated 22:0	0.0029 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	2488.6538 g
Niacin	26.534 mg
Vitamin A, RAE	253.627 g
Arginine	6.1754 g
Riboflavin	1.4984 mg
Tocopherol, beta	0.083 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.037 g
Fatty acids, total saturated 20:1	0.0308 g
Glutamic acid	16.088 g
Sodium, Na	5575.4221 mg
Fatty acids, total saturated 16:1 undifferentiated	10.1908 g
Total lipid (fat)	217.2089 g
Manganese, Mn	1.5871 mg
Fructose	6.0853 g
Proline	4.7437 g
Fatty acids, total saturated 16:0	46.0444 g
Fatty acids, total saturated 8:0	0.0224 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0285 g
Sucrose	1.8882 g
Choline, total	67.7898 mg
Sugars, total	29.7701 g
Serine	4.0955 g
Fatty acids, total saturated 10:0	0.5972 g
Fatty acids, total saturated 18:0	27.0535 g
Vitamin B-6	3.5075 mg
Selenium, Se	190.4174 g
Ash	25.403 g
Fatty acids, total saturated 18:1 undifferentiated	88.2531 g
Pantothenic acid	6.0551 mg
Phenylalanine	3.6777 g
Copper, Cu	1.2134 mg
Betaine	0.4815 mg
Thiamin	4.3687 mg
Retinol	15.6 g
Methionine	2.4342 g
Iron, Fe	14.0912 mg
Carbohydrate, by difference	73.4593 g
Phosphorus, P	1507.1036 mg
Folate, total	173.6258 g
Tocopherol, gamma	0.1188 mg
Fatty acids, total saturated 4:0	0.0666 g
Lycopene	0.567 g
Alanine	5.7457 g
Cholesterol	525.0959 mg
Valine	4.2075 g
Fatty acids, total saturated 18:2 undifferentiated	25.379 g
Glycine	6.1762 g
Carotene, alpha	417.36 g
Glucose (dextrose)	6.6874 g
Fatty acids, total saturated 14:0	4.0262 g
Zinc, Zn	14.7938 mg
Isoleucine	3.787 g
Tocopherol, delta	0.0045 mg
Fatty acids, total saturated 12:0	0.4689 g
Fatty acids, total polyunsaturated	28.3167 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	0.077 mg
Leucine	6.8909 g
Tocotrienol, alpha	0.1567 mg
Vitamin A, IU	4843.6525 IU
Folate, DFE	173.6258 g
Tryptophan	0.8757 g
Vitamin C, total ascorbic acid	370.9339 mg
Phytosterols	47.661 mg
Fatty acids, total polyunsaturated 16:1 c	0.0014 g
Galactose	0.0072 g
Fatty acids, total polyunsaturated 18:1 c	0.0955 g
Fatty acids, total saturated 20:0	0.0033 g
Fatty acids, total saturated 6:0	0.0388 g
Tyrosine	2.9615 g
Vitamin B-12	6.6315 g
Vitamin K (phylloquinone)	77.0961 g
Fatty acids, total saturated	78.3763 g
Histidine	2.9434 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	98.4075 g
Threonine	4.1039 g
Folate, food	173.6258 g
Fatty acids, total polyunsaturated 17:0	0.0008 g
Cryptoxanthin, beta	159.5623 g
Vitamin E (alpha-tocopherol)	4.9734 mg
Magnesium, Mg	212.9685 mg
Lysine	7.7692 g
Potassium, K	3710.7484 mg
Cystine	1.0934 g
Fluoride, F	6.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Onion	1 cup	64	14.944	0.16
Pasta	0	0	0	0
Parmesan cheese	0.5 cup	148	16	2
Italian sausage	1.5 lb	2354.1472	4.4225	213.166
Tomato	2 cups	82.8	18.36	0.72
Zucchini	3	6.93	1.0263	0.132
Garlic Clove	3	13.41	2.9754	0.045
Basil	1 tablespoon	0.6095	0.0702	0.017
chili powder	1 teaspoon	7.614	1.3419	0.3856
jalapeno pepper	0.5 cup	13.05	2.925	0.1665
green pepper	2	47.6	11.0432	0.4046
tabasco sauce	0.5 teaspoon	0	0	0