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
- In a large, nonstick skillet, heat the oil over medium heat. Add the broccoli, green peppers and garlic.
- 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.
- Bring to a boil over medium heat.
- Reduce heat to low.
- Partially cover and simmer until sauce thickens slightly (20 to 25 minutes).
- Toss the vegetable sauce with the hot vermicelli and serve.
- 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)