Vermicelli With Chunky Vegetable Sauce

• 1 red bell pepper, diced
• 1 medium-size onion, diced
• 1 (8-ounce) package sliced fresh mushrooms
• 1 tablespoon olive oil
• 2 small zucchini, diced
• 4 garlic cloves, minced
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 2 (28-ounce) cans diced tomatoes
• 1 (6-ounce) can tomato paste
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Italian seasoning
• 1 (16-ounce) package vermicelli
• Freshly grated Parmesan cheese (optional)

1. Saute bell pepper, onion, and mushrooms in hot oil in large nonstick skillet over medium-high heat 8 minutes; stir in zucchini, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, 4 minutes or until zucchini is tender.
2. Stir in tomatoes, next 4 ingredients, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 10 to 15 minutes.
3. Prepare pasta according to package directions; drain.
4. Serve sauce over pasta. Sprinkle with Parmesan cheese, if desired.

red bell pepper, onion, mushrooms, olive oil, zucchini, garlic, salt, freshly ground pepper, tomatoes, tomato paste, sugar, lemon juice, italian seasoning, vermicelli, parmesan cheese

Taken from www.myrecipes.com/recipe/vermicelli-with-chunky-vegetable-sauce (may not work)