Italian Style Vegetables with Pasta Recipes

Ingredients :

2 tbsp vegetable stock

1 red bell pepper, seeded and coarsely chopped

1 yellow bell pepper, seeded and coarsely chopped

1 green bell pepper, seeded and coarsely chopped

2 small zucchini, cut into 1/2 inch slices

1/2 red onion, chopped

1 garlic clove, minced

1 14-ounce can whole peeled tomatoes in sauce

4 large sun-dried tomatoes, softened and chopped

2 tbsp chopped fresh oregano or 1/2 tsp dried

2 tbsp chopped fresh basil or 1 tsp dried

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

4 2.5-ounce servings of your favorite pasta

Heat a large skillet. Add the stock and all the ingredients except the pasta. Cover and cook over medium-low heat for 15-20 minutes, or until al dente. Cook the pasta according to the package directions. Drain well and serve with the vegetable sauce.

Serves 4

Fresh, seasonal vegetables are sautéed in vegetable stock instead of oil to release their flavors. Fresh herbs and reconstituted sun-dried tomatoes add authentic Italian taste to this savory tomato-based pasta sauce.

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