Fresh Root Vegetable Pasta

Submitted by chelseas

"From a Cooking Light magazine - this sounds amazing and has tons of good veggies!"

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 teaspoons olive oil
• 2 cups onions, diced
• 1 cup carrot, diced
• 1 cup fennel bulb, diced
• 3 garlic cloves, minced
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon crushed red pepper flakes
• 1 cup water
• 2 tablespoons capers
• 1⁄4 cup kalamata olive, pitted and chopped
• 2 tablespoons balsamic vinegar
• 1 (25 1/2 ounce) jar fat free marinara sauce
• 12 ounces dry vermicelli, cooked

directions

1. Heat oil in a large nonstick skillet over high heat. Add onion and next five ingredients (through red pepper); saute 5 minutes.
2. Add water, capers, olives, vinegar, and marinara sauce, bring to a simmer over medium heat, stirring frequently.
3. Serve over cooked pasta.