Vermicelli With Chunky Vegetable Sauce(Low-Fat, Lo-Cal)

• 1 Tbsp. olive oil
• 2 c. broccoli florets
• 1 c. chopped sweet green peppers
• 2 cloves garlic, minced
• 1 (14 oz.) can low-salt stewed tomatoes
• 10 oz. pkg. frozen artichoke hearts, thawed
• 1/2 c. chopped roasted red peppers
• 6 sun-dried tomatoes, minced
• 1 Tbsp. capers, rinsed and drained (optional)
• 1 tsp. basil
• 1 tsp. oregano
• 1/8 tsp. crushed red pepper flakes
• 12 oz. vermicelli, cooked

1. In a large, nonstick skillet, heat the oil over medium heat. Add the broccoli, green peppers and garlic.
2. Cook the vegetables, stirring frequently until they are crisp-tender (3 to 4 minutes). Stir in stewed tomatoes, artichokes, peppers, sun-dried tomatoes, capers, basil, oregano and red pepper flakes.
3. Bring to a boil over medium heat.
4. Reduce heat to low.
5. Partially cover and simmer until sauce thickens slightly (20 to 25 minutes).
6. Toss the vegetable sauce with the hot vermicelli and serve.
7. Serves 6.

olive oil, broccoli florets, sweet green peppers, garlic, lowsalt, frozen artichoke hearts, red peppers, tomatoes, capers, basil, oregano, red pepper, vermicelli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337002 (may not work)