Name: Vermicelli With Chunky Vegetable Sauce
Ingredients: 16 oz Vermicelli pasta; 1 tb Olive oil; 1 Red bell pepper; chopped; 1 md Onion; chopped; 2 c Sliced mushrooms; 2 sm Zucchini; sliced; 4 Cloves garlic; minced; 2 cn (28 oz) diced tomatoes; 1 cn (6 oz) tomato paste; 1/4 ts Garlic salt; 1 tb Sugar; 1 tb Lemon juice; 1/4 c Fresh basil or 2 tbsp dried basil; chopped; 2 tb Fresh oregano or 2 tsp dried oregano; 1 ts Italian seasoning; Freshly ground pepper to taste; Parmesan cheese; (optional)

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegan	Main dishes, Pasta, Vegan	6	servings

INGREDIENTS

16	oz	Vermicelli pasta
1	tb	Olive oil
1		Red bell pepper; chopped
1	md	Onion; chopped
2	c	Sliced mushrooms
2	sm	Zucchini; sliced
4		Cloves garlic; minced
2	cn	(28 oz) diced tomatoes
1	cn	(6 oz) tomato paste
1/4	ts	Garlic salt
1	tb	Sugar
1	tb	Lemon juice
1/4	c	Fresh basil or 2 tbsp dried basil; chopped
2	tb	Fresh oregano or 2 tsp dried oregano
1	ts	Italian seasoning
		Freshly ground pepper to taste
		Parmesan cheese; (optional)

INSTRUCTIONS

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.
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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