Vermicelli With Chunky Vegetable Sauce

Submitted by ratherbeswimmin

"Southern Living"

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 6

ingredients

• 1 red bell pepper, diced
• 1 medium onion, diced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 tablespoon olive oil
• 2 small zucchini, diced
• 4 garlic cloves, minced
• 1 teaspoon salt, divided
• 1⁄2 teaspoon pepper, divided
• 2 (28 ounce) cans diced tomatoes, undrained
• 1 (6 ounce) can tomato paste
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 1 1⁄2 teaspoons dried Italian seasoning
• 1 (16 ounce) package vermicelli
• freshly grated parmesan cheese

directions

1. Heat the oil in a large nonstick skillet over med-high heat; stir/saute bell pepper, onion, and mushrooms 8 minutes.
2. Stir in zucchini, garlic, ¼ t. salt, and ¼ t. pepper; cook, stirring occasionally, 4 minutes or until zucchini is tender.
3. Stir in tomatoes, next 4 ingredients, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper; bring to a boil, stirring occasionally.
4. Decrease heat; cover and simmer 10-15 minutes.
5. Prepare pasta in salted boiling water according to package directions; drain.
6. Serve sauce over pasta; sprinkle with parmesan cheese.