Ingredients
- 1 45-oz. jar tomato, garlic, onion sauce
- 1 28-oz. can petite diced tomatoes
- 1 28-oz. can crushed tomatoes
- 2 6-oz. cans mushroom stems and pieces, drained (or 8 oz. fresh mushrooms, if preferred)
- 2 Tbs. olive oil
- 4 cloves garlic, minced and divided in half
- 3 stalks celery, sliced thinly on a diagonal slant
- 2 carrots, peeled and sliced thinly on a diagonal slant
- 1 green bell pepper, cut into medium-sized triangular chunks
- 1 red bell pepper, cut into medium-sized triangular chunks
- 1 yellow bell pepper, cut into medium-sized triangular chunks
- 8 jalapenos, seeded and thinly sliced lengthwise
- 1 zucchini, halved lengthwise and thinly sliced
- 2 yellow onions, cut into medium-sized triangular chunks
- 2 lbs. fettuccine
- Optional pasta seasoning:
- 1/4 C. olive oil
- 2 Tbs. garlic salt
- Garnish:
- Parmesan cheese, freshly grated
- 3 Tbs. fresh basil, chopped
- 1 bunch fresh Italian parsley, chopped
- red pepper flakes, to taste (optional)
Description
Hearty And Zesty, This Is My Favorite Pasta To Make. It's A Little Bit Of Work, But Comes Out As Stunning Visually As It Tastes. It's Definitely Worth The Effort.
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