Yield: 1 Servings
|1 \N||Chopped green pepper|
|1 \N||Chopped red pepper|
|½ medium||Yellow onion chopped|
|1 large||Portobello mushroom cap, chopped|
|3 \N||Cloves garlic|
|1 tablespoon||Dried oregano|
|26 ounces||FF jarred pasta sauce (I used a spicy one)|
|1 cup||Dry red wine|
|\N \N||Some FF mozzerella cheese (VERY optional)|
This is a nice, easy, quick, adpated sauce stolen from Cooking Light that I made last night:
Saute peppers and onions in liquid of choice (I used sherry cooking wine, it was good) for 10 minutes (I needed to keep adding liquid in bits during this time).
Add mushroom, garlic and oregano, saute for 2 minutes Add sauce and wine, bring to a boil and simmer for 20 minutes Serve on noodles of choice (I put mine on wheat noodles, it worked).
Sprinkle with cheese if desired. I actually forgot to do this, and it tasted just great without.
And, it tastes even better the next day, which I can attest to sitting here eating the leftovers for lunch! Posted to fatfree digest V97 #044 by TIFFANY PEREDA <tpereda@...> on Apr 01, 97