*  Exported from  MasterCook  *

                   Vermicelli w/Chunky Vegetable Sauce

Recipe By     : Karen C. Greenlee
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegan                            Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      oz            Vermicelli pasta
   1      tb            Olive oil
   1                    Red bell pepper -- chopped
   1      md            Onion -- chopped
   2      c             Mushrooms -- sliced
   2      sm            Zucchini -- sliced
   4      cl            Garlic -- minced
  56      oz            Diced tomatoes (2 cans)
   6      oz            Can tomato paste
     1/4  ts            Garlic salt
   1      tb            Sugar
   1      tb            Lemon juice
     1/4  c             Fresh basil -- chopped -OR-
   2      tb            Dried basil
   2      tb            Fresh oregano -OR-
   2      ts            Dried oregano
   1      ts            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 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 to
15 minutes..

Serve Chunky Vegetable Sauce over pasta. Serve sprinkled with
Parmesan cheese if desired.


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