*  Exported from  MasterCook  *
 
                    Vermicelli w/Chunky Vegetable Sauce
 
 Recipe By     : Karen C. Greenlee
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dishes                      Pasta
                 Vegan
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16      ounces        vermicelli pasta
    1      tablespoon    olive oil
    1                    red bell pepper -- chopped
    1      medium        onion -- chopped
    2      cups          sliced mushrooms
    2      small         zucchini -- sliced
    4      cloves        garlic -- minced
    2      28 oz cans    diced tomatoes
    1      6 oz can      tomato paste
      1/4  teaspoon      garlic salt
    1      tablespoon    sugar
    1      tablespoon    lemon juice
      1/4  cup           fresh basil or 2 tbsp dried basil -- chopped
    2      tablespoons   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 bow
 l.
      In a nonstick skillet over medium-high heat, heat olive oil, add red peppe
 rs, 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.   St
 ir until tomato mixture comes to a boil, about 5 minutes, and then cover and si
 mmer for 10-15 minutes..  
      Serve Chunky Vegetable Sauce over pasta.  Serve sprinkled with Parmesan ch
 eese if desired.
 
 
 
 
 
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