8 ounces
cooked vermicelli
1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 garlic
clove, minced
½ medium onion, chopped
2 celery stalks, chopped
½ medium onion, chopped
2 celery stalks, chopped
2
carrots, chopped
½ green
pepper, chopped
1 medium
zucchini, sliced
1 teaspoon oregano
½ teaspoon sugar
1 teaspoon oregano
½ teaspoon sugar
¼
teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon pepper
1
tablespoon red wine vinegar
3
tomatoes, peeled and chopped
Parmesan cheese (optional for Dairy Free)
Parmesan cheese (optional for Dairy Free)
Directions:
Sauté onions, garlic, celery and carrots for 1-2 minutes.
Sauté onions, garlic, celery and carrots for 1-2 minutes.
Add
remaining ingredients, except tomatoes and pasta. Sauté vegetables until crisp
tender. Stir in tomatoes, cook about 2 minutes.
Add pasta and sprinkle with Parmesan cheese. Serves 4-6.
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