| Vermicelli w/Chunky Vegetable Sauce
16 ounces of Vermicelli pasta
1 tablespoon of Olive oil
1 Red bell pepper, chopped
1 medium Onion, chopped
2 cups of sliced mushrooms
2 small Zucchini, sliced
4 Cloves garlic, minced
two 28 ounce cans of diced tomatoes
one 6 ounce can of tomato paste
1/4 teaspoon of Garlic salt
1 tablespoon of sugar
1 tablespoon of lemon juice
1/4 cup of fresh basil
2 tablespoons of fresh oregano
1 teaspoon of Italian seasoning
Freshly ground pepper to taste
Parmesan cheese; (optional) |
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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. Serving size 6 Recipe by: Karen C. Greenlee Posted to MasterCook Digest by "Karen C. Greenlee" <greenlee@Bellsouth.net> on Dec 16, 1998, converted by MM_Buster v2.0l.
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