16 ounces vermicelli pasta
1 tablespoon olive oil
1 red bell pepper — chopped
1 medium onion — chopped
2 cups sliced mushrooms
2 small zucchini — sliced
4 cloves garlic — minced
2 28 oz cans diced tomatoes
1 6 oz can tomato paste
1/4 teaspoon garlic salt
1 tablespoon sugar
1 tablespoon lemon juice
1/4 cup fresh basil or 2 tbsp dried basil — chopped
2 tablespoons fresh oregano or 2 tsp dried oregano
1 teaspoon Italian seasoning
freshly ground pepper to taste Parmesan cheese (optional)
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.