Recipe by lazyme
A meatless pasta dish with lots of fresh veggies. From Rosie Daley.
Top Review by Louisville Mimi
This sauce was very acidic, so I added brown sugar, one tablespoon at a time to cut the acidity. I also reduced the jalepeno to one tablespoon. It had a bite the first day, but when I heated it up the second day for lunch, it was so spicy hot that I couldn't eat it. I wouldn't make this again. Sorry!
- 1 cup onion, chopped
- 1⁄4 cup green bell pepper, chopped
- 1⁄4 cup carrot, grated
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1⁄2 cup red wine
- 2 lbs plum tomatoes, peeled and chopped
- 2 tablespoons jalapenos, chopped
- 1 chicken bouillon cube
- 8 ounces linguine
- 7 garlic cloves, chopped
- 1 cup mushroom, chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 2 tablespoons pesto sauce
- 1 teaspoon parmesan cheese, grated
Directions See How It's Made
- Preheat a heavy saute pan for about 1 minute over medium heat. Spray it 3 times with the vegetable spray. Toss in the onion, green pepper, and carrot and saute for 2 minutes. Add the oregano, thyme, and wine. Cook for about 5 minutes, until most of the wine has been absorbed. Stir in the tomatoes, jalapeno pepper, and the bouillon cube. Reduce the heat to low and simmer, uncovered, for 40 minutes, stirring occasionally.
- In the meantime, bring a large pot of water to a boil over high heat. Once the water is boiling, add the linguine. Cook the pasta 8 to 12 minutes, to desired tenderness.
- To the simmering vegetable mixture, add the garlic, mushrooms, vinegar, tomato paste, and salt and black pepper. Raise the heat to medium, cover, and cook for 10 minutes. Stir in the pesto.
- When the linguine is done, drain and transfer it to a warm serving bowl. Add the sauce and toss. Garnish with the parmesan cheese.