Vermicelli with chunky vegetable sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Vermicelli pasta |
| 1 | tablespoon | Olive oil |
| 1 | Red bell pepper; chopped | |
| 1 | medium | Onion; chopped |
| 2 | cups | Sliced mushrooms |
| 2 | smalls | Zucchini; sliced |
| 4 | Cloves garlic; minced | |
| 2 | cans | (28 oz) diced tomatoes |
| 1 | can | (6 oz) tomato paste |
| ¼ | teaspoon | Garlic salt |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Lemon juice |
| ¼ | cup | Fresh basil or 2 tbsp dried basil; chopped |
| 2 | tablespoons | Fresh oregano or 2 tsp dried oregano |
| 1 | teaspoon | Italian seasoning |
| Freshly ground pepper to taste | ||
| Parmesan cheese; (optional) | ||
Directions
Cook pasta per package directions. Drain and pour into a wide serving bowl.
In a nonstick skillet over medium-high heat, heat olive oil, add red peppers, onion, and mushrooms, and cook until tender, about 5 minutes. Add zucchini and garlic; cook until zucchini is tender. Add tomatoes, tomato paste, garlic salt, sugar, lemon juice, basil, oregano, Italian seasoning, and pepper. Stir until tomato mixture comes to a boil, about 5 minutes, and then cover and simmer for 10-15 minutes..
Serve Chunky Vegetable Sauce over pasta. Serve sprinkled with Parmesan cheese if desired.
Recipe by: Karen C. Greenlee
Posted to MasterCook Digest by "Karen C. Greenlee" <greenlee@...> on Dec 16, 1998, converted by MM_Buster v2.0l.