| 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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