Ingredients
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1 (45 ounce) jar tomatoes, onion garlic sauce
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1 (28 ounce) can petite diced tomatoes
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1 (28 ounce) can crushed tomatoes
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2 (6 ounce) cans mushroom stems and pieces, drained (or 8 ounces fresh mushrooms if preferred)
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6 tablespoons olive oil
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4 garlic cloves, minced divided in half
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3 stalks celery, sliced thinly on a diagonal slant
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2 carrots, peeled and sliced thinly on a diagonal slant
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1 red bell pepper, cut into medium sized triangular chunks
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1 yellow bell pepper, cut into medium sized triangular chunks
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1 zucchini, halved lengthwise and thinly sliced
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2 lbs fettuccine pasta
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1/4 cup olive oil
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1 tablespoon garlic salt
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freshly grated parmesan cheese
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3 tablespoons chopped fresh basil
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1 bunch fresh Italian parsley, chopped
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1 green bell pepper, cut into medium sized triangular chunks
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2 yellow onions, cut into medium sized triangular chunks
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8 jalapenos, seeded and thinly sliced lengthwise
Instructions
- Add 2 tablespoons of olive oil and half the garlic to sauté pan, and sauté carrots and celery until carrots start to soften, about 5-7 minutes. Remove carrots and celery, and place in large stock pot
- Add 2 tablespoons of olive oil and half the garlic to the sauté pan, and sauté bell peppers, jalapenos, zucchini, and onion, about 5-7 minutes. Remove and add to stock pot
- Add tomato, onion and garlic sauce, petite diced tomatoes and crushed tomatoes to pot. Cook on medium until sauce becomes hot. Then, reduce heat to low, and simmer for 45 minutes, or until vegetables reach desired consistency.
- While sauce is simmering, prepare fettuccini according to package directions, then strain and return to pot.
- Drizzle 1/4 cup olive oil over fettuccini, while mixing it into the fettuccini using pasta fork. Continue to mix noodles while seasoning with garlic salt
- Serve primavera sauce over fettuccini, either family style or on individual plates
- Garnish with freshly grated parmesan, chopped basil, parsley, and optional red pepper flakes.