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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.

Recipe4Living