This is chock full of vegetables with a slight hint of heat from the jalapenos – very tasty over noodles or brown rice. Angel hair pasta is a favorite of ours since it is lighter textured.
2 cloves garlic, minced
4 cups marinara sauce (use your favorite or homemade)
1 cup of celery
1 cup tomato sauce
1/3 cup water
1 cup carrots, julienned
1 medium onion, chopped
1 green pepper, chopped
½ pound button mushrooms, sliced
2 medium zucchini, sliced in half moons
2 tablespoon jalapenos, jarred or fresh, minced
2 tablespoons olive oil
¼ cup red wine, Merlot
1 teaspoon oregano
1 ½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 pound angel hair pasta or pasta of choice
- In large pan, sauté onion, bell peppers, carrots, garlic, mushrooms, celery and zucchini in olive oil. Cook until tender.
- Add tomato products to pan and simmer for 15 minutes, stirring occasionally. Add jalapenos and seasonings.
- Boil water in separate pot with a dash of salt and a splash of olive oil. Add pasta when water is boiling and stir often. Boil until tender or “al dente”, drain in colander.
- Serve sauce over noodles.
Total cooking time: 45 minutes