This is an easy and delicious meal that’s perfect for the cold weather. More than likely, you’ve got most of the ingredients in your cabinet.
Here’s what you need: (4 servings)
Half a box of whole grain penne pasta
Half of a red onion
Garlic=3 to 4 cloves
Mushrooms (as much as you like)
Half of a green pepper
24 oz jar of Bertolli pasta sauce
Dried basil, rosemary, oregano, and a bay leaf
Garlic powder, salt & pepper
A half a teaspoon of sugar or Stevia (optional)
A tablespoon of Worcestershire sauce
A teaspoon of Red wine vinegar or to taste
Pepper jack cheese
Sautee veggies in olive oil. Add herbs and seasonings. Meanwhile start boiling water for the penne and a little olive oil.
Once the vegetables are done, add the jar of pasta sauce to the pot. I like to get every bit of sauce out of the jar, so I pour in the tablespoon or two of Worchestshire sauce, sugar or Stevia, red wine vinegar, and a dash of water. I swirl it all together and pour the mixture into the pot with the veggies and pasta sauce. Add the bay leaf, and more seasonings and herbs if you like. Now, let it all simmer for about 15 minutes.
***The sugar/Stevia cuts the bitterness of the tomatoes. Start with a little and add more from there.
I like to season my penne, so I add a little olive oil and parsley. I combine the pasta sauce and penne and then put pepper jack cheese and cilantro on top. This dish has a rich comforting taste and you won’t miss the meat. Delicious.