Recipe By : Karen C. Greenlee
Serving Size : 6 Preparation Time :0:00
Categories : Vegan Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz Vermicelli pasta
1 tb Olive oil
1 Red bell pepper -- chopped
1 md Onion -- chopped
2 c Mushrooms -- sliced
2 sm Zucchini -- sliced
4 cl Garlic -- minced
56 oz Diced tomatoes (2 cans)
6 oz Can tomato paste
1/4 ts Garlic salt
1 tb Sugar
1 tb Lemon juice
1/4 c Fresh basil -- chopped -OR-
2 tb Dried basil
2 tb Fresh oregano -OR-
2 ts Dried oregano
1 ts Italian seasoning
Freshly ground pepper -- to taste
Parmesan cheese (optional)
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 to
15 minutes..
Serve Chunky Vegetable Sauce over pasta. Serve sprinkled with
Parmesan cheese if desired.
