This recipes was from my W.W cookbook. But i had change some ingredients around to best fit my family.. I love to make this recipes when theres going to be a lot of people coming over.. Theres no fuss and everyones happy... This recipes can be double or triple with ease. Plus it makes 1 3/4 cups, thats a lot of veggies and pasta...Its so yummy..
Cook the spaghetti according to the directions, omitting the salt if desired.
Meanwhile, spray a large nonstick skillet with cooking spray and set over med heat. Add the sausage and cook, stirring occasionally, until browned about 5 minutes. Transfer to plate.
Add the oil and onion to the skillet; stirring occasionally, until softened, 5 minutes. Add the garlic, and cook, stirring frequently until fragrant. 1 minute. add the zucchini, squash, tomatoes, and salt: cook stirring until the veggies are tender, 10 minutes.
Drain the spaghetti, reserving 1/4 cup of water. Return the spaghetti to the pasta pot: add the veggies mixture and toss to coat. Transfer 3-4 cups of pasta mixture to a container and let cool. Cover and refrigerate up to 3 days for later use in Spaghetti And Spinach Frittata.
Add the sausage, basil and the reserved pasta cooking water to the remaining pasta mixture. Cook over med heat, toasting gently, until heated through, 1 minute.