Vermicelli With Chunky Vegetable Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Southern Living Ingredients:
1 red bell pepper, diced |
1 medium onion, diced |
1 (8 ounce) package sliced fresh mushrooms |
1 tablespoon olive oil |
2 small zucchini, diced |
4 garlic cloves, minced |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
2 (28 ounce) cans diced tomatoes, undrained |
1 (6 ounce) can tomato paste |
1 tablespoon sugar |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons dried italian seasoning |
1 (16 ounce) package vermicelli |
freshly grated parmesan cheese |
Directions:
1. Heat the oil in a large nonstick skillet over med-high heat; stir/saute bell pepper, onion, and mushrooms 8 minutes.
2. Stir in zucchini, garlic, 1/4 t. salt, and 1/4 t. pepper; cook, stirring occasionally, 4 minutes or until zucchini is tender.
3. Stir in tomatoes, next 4 ingredients, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil, stirring occasionally.
4. Decrease heat; cover and simmer 10-15 minutes.
5. Prepare pasta in salted boiling water according to package directions; drain.
6. Serve sauce over pasta; sprinkle with parmesan cheese.
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