Recipe - Vermicelli With Chunky Vegetable Sauce

16 ounce Vermicelli pasta
1 tablespoon Olive oil
1 Red bell pepper; chopped
1 md Onion; chopped
2 cup Sliced mushrooms
2 small Zucchini; cut or sliced up
4 Cloves garlic; minced
2 cn (28 oz) minced tomatoes
1 cn (6 oz) tomato paste
One fourth teaspoon Garlic salt
1 tablespoon Sugar
1 tablespoon Lemon juice
One fourth cup Fresh basil or 2 tbsp dried
basil; chopped
2 tablespoon Fresh oregano or 2 tsp dried
oregano
1 teaspoon Italian seasoning
Freshly ground pepper to
taste
Parmesan cheese; (optional)

Cook pasta per package directions. Drain and pour into a wide serving bowl.

In a nonstick skillet over mediumhigh 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 1015 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.