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.

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