Green Pepper & Zucchini Spaghetti Sauce

By á-2799

try okra, eggplant

Ingredients

• 1 bunch green onions
• 3 tbsp olive oil
• 3 Cubanelle peppers or 2 green bell, finely diced
• 2 stalks celery, finely diced
• 2-4 green hot peppers, seeded and finely chopped
• 3 cloves garlic, minced
• 2 c chopped peeled ripe tomatoes
• 3/4 tsp salt
• 3 c finely diced green or yellow zucchini
• 1 c lightly packed torn basil leaves
• grated Parmesan or Romano cheese

Preparation

Step 1

THinly slice onions, separating white and light green parts from dark green parts.
In large saucepan, heat oil over medium-high heat. Fry white and light green parts of onions, Cubanelle peppers, celery, hot peppers and garlic, stirring until vegetables are soft and no liquid pools, about 8 minutes. Stir in tomatoes, 1/3 cup water and salt (if tomatoes are especially juicy, omit or reduce water) Bring to boil. Reduce heat, simmer covered fot 15 minutes.
Stir in zucchini,simmer until tender, about 20 minutes. Stir in dark green parts of onions and basil. Serve over spaghetti with cheese on the side.