Mama Delilah's Pasta Primavera

• 45 ounces spaghetti sauce (tomato, garlic onion)
• 28 ounces tomatoes, canned, crushed
• 28 ounces tomatoes, canned with juice (petite diced)
• 8 ounces mushrooms, button sliced
• 4 tablespoons olive oil, extra-virgin
• 4 cloves garlic minced
• 3 stalks celery sliced thinly on a diagonal slant
• 2 whole carrots peeled and sliced thinly on a diagonal slant
• 1 whole green bell peppers seeded and cut into medium sized triangular chunks
• 1 whole sweet yellow bell peppers seeded and cut into medium sized triangular chunks
• 1 whole sweet red bell peppers seeded and cut into medium sized triangular chunks
• 8 whole jalapeno pepper seeded and thinly sliced lenthwise
• 1 whole zucchini halved lengthwise and thinly sliced
• 2 whole yellow onion cut into medium sized triangular chunks
• 2 pounds pasta, fettuccine
• 1/4 cup olive oil for drizzling over fettuccini
• 1 teaspoon garlic salt to sprinkle over fettuccini
• 8 ounces parmesan, parmigiano-reggiano cheese, grated freshly grated, for garnish
• 1 bunch italian parsley chopped, for garnish
• 4 tablespoons basil fresh, and chopped for garnish
• 2 tablespoons red pepper flakes optional for garnish

1. Add 2 tablespoons of olive oil and half the garlic to saute pan, and saute mushrooms, carrots and celery until carrots start to soften, about 5 to 7 minutes.
2. Remove mushrooms, carrots and celery, and place in large stock pot
3. Add 2 tablespoons of olive oil and half the garlic to the saute pan, and saute bell peppers, jalapenos, zucchini, and onion, about 5 to 7 minutes.
4. Remove and add to stock pot
5. Add tomato, onion and garlic sauce, petite diced tomatoes and crushed tomatoes to pot.
6. Cook on medium until sauce becomes hot.
7. Then, reduce heat to low, and simmer for 45 minutes, or until vegetables reach desired consistency.
8. While sauce is simmering, prepare fettuccini according to package directions, then strain and return to pot.
9. Drizzle 1/4 cup olive oil over fettuccini, while mixing it into the fettuccini using pasta fork.
10. Continue to mix noodles while seasoning with garlic salt
11. Serve primavera sauce over fettuccini, either family style or on individual plates
12. Garnish with freshly grated parmesan, chopped basil, parsley, and optional red pepper flakes.

tomato, tomatoes, tomatoes, mushrooms, olive oil, garlic, stalks celery, carrots, green bell peppers, sweet yellow bell peppers, sweet red bell peppers, jalapeno pepper, zucchini, yellow onion, pasta, olive oil, garlic salt, parmesan, parsley, basil, red pepper

Taken from recipeland.com/recipe/v/mama-delilahs-pasta-primavera-50111 (may not work)