Vermicelli With Chunky Vegetable Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
|
If desired, stir in 1 pound cooked ground beef or 2 cups chopped cooked chicken when you add the tomatoes. Ingredients:
1 red bell pepper, diced |
1 medium-size 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 freshly ground pepper, divided |
2 (28-ounce) cans diced tomatoes |
1 (6-ounce) can tomato paste |
1 tablespoon sugar |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons italian seasoning |
1 (16-ounce) package vermicelli |
freshly grated parmesan cheese (optional) |
Directions:
1. Sauté bell pepper, onion, and mushrooms in hot oil in large nonstick skillet over medium-high heat 8 minutes; stir in zucchini, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, 4 minutes or until zucchini is tender.
2. Stir in tomatoes, next 4 ingredients, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 10 to 15 minutes.
3. Prepare pasta according to package directions; drain.
4. Serve sauce over pasta. Sprinkle with Parmesan cheese, if desired.
|
|