Vermicelli w/Chunky Vegetable Sauce
16 ounces vermicelli pasta 1 tablespoon olive oil 1 red bell pepper -- chopped 1 medium onion -- chopped 2 cups sliced mushrooms 2 small zucchini -- sliced 4 cloves garlic -- mince...
Ingredients
- 16ouncevermicelli pasta
- 1tablespoonolive oil
- 1red bell pepper -- chopped
- 1medium onion -- chopped
- 2cupsliced mushrooms
- 2small zucchini -- sliced
- 4clovegarlic -- minced
- 228 oz cans diced tomatoes
Directions
- 1
16 ounces vermicelli pasta 1 tablespoon olive oil 1 red bell pepper -- chopped 1 medium onion -- chopped 2 cups sliced mushrooms 2 small zuc
- 2
Drain and pour into a wide serving bow l
- 3
In a nonstick skillet over medium-high heat, heat olive oil, add red peppe rs, onion, and mushrooms, and cook until tender, about 5 minutes
- 4
Add zucchini and garlic
- 5
cook until zucchini is tender
- 6
Add tomatoes, tomato paste, garlic salt, sugar, lemon juice, basil, oregano, Italian seasoning, and pepper
- 7
St ir until tomato mixture comes to a boil, about 5 minutes, and then cover and si mmer for 10-15 minutes.
- 8
Serve Chunky Vegetable Sauce over pasta