Ingredients
- 4 garlic (cloves minced)
- 2 zucchini (sliced)
- 1 italian seasoning
- 1 bell pepper (red chopped)
- 1 onion (chopped)
- 525 gr cans tomatoes (diced)
- 200 gr vermicelli pasta
- 190 gr tomato paste
- 170 gr mushrooms (sliced)
- 16 ml lemon juice
- 16 ml olive oil
- 14 gr sugar
- 12 gr oregano (fresh)
- 8 gr basil (fresh)
- 4 gr basil (dried chopped)
- 4 gr oregano (dried)
- 1 gr garlic salt
- some parmesan cheese
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.