Vermicelli With Chunky Vegetable Sauce(Low-Fat, Lo-Cal) - cooking recipe

Ingredients

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

Preparation

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.