If desired, stir in 1 pound cooked ground beef or 2 cups chopped cooked chicken when you add the tomatoes.
1 red bell pepper, diced
1 medium-size 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 freshly ground pepper, divided
2 (28-ounce) cans diced tomatoes
1 (6-ounce) can tomato paste
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 1/2 teaspoons Italian seasoning
1 (16-ounce) package vermicelli
Freshly grated Parmesan cheese (optional)
How to Make It
Sauté bell pepper, onion, and mushrooms in hot oil in large nonstick skillet over medium-high heat 8 minutes; stir in zucchini, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, 4 minutes or until zucchini is tender.
Stir in tomatoes, next 4 ingredients, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 10 to 15 minutes.
Prepare pasta according to package directions; drain.
Serve sauce over pasta. Sprinkle with Parmesan cheese, if desired.
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