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Vermicelli w/Chunky Vegetable Sauce
Recipe By : Karen C. Greenlee
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pasta
Vegan
Amount Measure Ingredient -- Preparation Method
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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 -- minced
2 28 oz cans diced tomatoes
1 6 oz can tomato paste
1/4 teaspoon garlic salt
1 tablespoon sugar
1 tablespoon lemon juice
1/4 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)
Cook pasta per package directions. Drain and pour into a wide serving bow
l.
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. Add zucchini
and garlic; cook until zucchini is tender. Add tomatoes, tomato paste, garlic
salt, sugar, lemon juice, basil, oregano, Italian seasoning, and pepper. St
ir until tomato mixture comes to a boil, about 5 minutes, and then cover and si
mmer for 10-15 minutes..
Serve Chunky Vegetable Sauce over pasta. Serve sprinkled with Parmesan ch
eese if desired.
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