Pasta With Fresh Vegetable Red Sauce

This dish is a treat for those on a low-fat diet. It combines flavored linguine and vegetables with two pasta sauces.

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Ingredients:

• 1-2 Tablespoons olive oil
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup yellow bell pepper, chopped
• 1 1/2 cups fresh mushroom slices
• 2 teaspoons minced garlic
• 1 can (14.5 oz) diced tomatoes
• 1/2 to 1 teaspoon EACH salt and pepper (to taste)
• 1 jar (26 oz)(Bertolli) Italian Sausage Pasta Sauce (or a meatless variety)
• 1 jar (26 oz)(Bertolli) 5-Cheese Blend Pasta Sauce
• 12 oz desired flavor of linguine (or spaghetti)
• 1 to 2 cups shredded low-fat parmesan or mozzarella cheese

Method

In a large saucepan or Dutch oven heat the olive oil. Add onions, bell peppers, and mushrooms. Saute about 10-12 minutes, stirring occasionally. Stir in the garlic, tomatoes, salt and pepper. Stir in pasta sauces. Simmer on low about 20 minutes, stirring occasionally. Prepare pasta according to directions on package. Top pasta with sauce and shredded cheese.

Notes: My husband is trying to do a low-fat, vegetarian diet, so I have been trying to take his favorite recipes and convert them. This is one of his favorites. It is very good with the flavored pastas. Today he had the garlic herb linguine. Next will be the roasted red pepper linguine. You can use this sauce with any pasta, even a meatless lasagne. True vegetarians may substitute a meatless pasta sauce instead of the Italian sausage variety.

Number of servings: 6 servings

Submitted By: pamela.s
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