| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Chopped green pepper |
| 1 |
|
Chopped red pepper |
| 1/2 |
md |
Yellow onion chopped |
| 1 |
lg |
Portobello mushroom cap, chopped |
| 3 |
|
Cloves garlic |
| 1 |
tb |
Dried oregano |
| 26 |
oz |
FF jarred pasta sauce (I used a spicy one) |
| 1 |
c |
Dry red wine |
|
|
Some FF mozzerella cheese (VERY optional) |
INSTRUCTIONS
This is a nice, easy, quick, adpated sauce stolen from Cooking Light that I
made last night:
Saute peppers and onions in liquid of choice (I used sherry cooking wine,
it was good) for 10 minutes (I needed to keep adding liquid in bits during
this time).
Add mushroom, garlic and oregano, saute for 2 minutes
Add sauce and wine, bring to a boil and simmer for 20 minutes
Serve on noodles of choice (I put mine on wheat noodles, it worked).
Sprinkle with cheese if desired. I actually forgot to do this, and it
tasted just great without.
And, it tastes even better the next day, which I can attest to sitting here
eating the leftovers for lunch! Posted to fatfree digest V97 #044 by
TIFFANY PEREDA <tpereda@mstar.com> on Apr 01, 97
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