Cook spaghetti according to package directions, omitting salt. Drain and set aside.

Meanwhile, crumble sausage into large saucepan, discarding casings. Add onion and garlic. Cook over medium heat until sausage is no longer pink, stirring occasionally; drain if needed.

Add crushed tomatoes with juice, stewed tomatoes, basil and pepper flakes; bring to a simmer. Stir in zucchini; return to a simmer and cook uncovered 15 minutes or until zucchini is tender and sauce thickens, stirring occasionally.

Top cooked pasta with meat sauce; sprinkle with cheese.

This recipe yields 6 servings.

Exchanges Per Serving: 3 Starch, 1 Meat, 2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 331; Calories from Fat 16%; Total Fat 6g; Saturated Fat 2g; Protein 19g; Carbohydrates 54g; Cholesterol 23mg; Sodium 708mg; Dietary Fiber 10g.