Veggie Cacciatore

veggie cacciatore

Veggie Cacciatore

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Prep Time30 mins
Cook Time30 mins
Total Time1 hr


  • 2 tablespoons olive oil
  • ½ cup red onion, finely diced
  • ½ cup red bell pepper, diced
  • 1 small zucchini, diced
  • 2 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup red wine such as chianti
  • 15 ounce can diced tomato with juice
  • ¾ cup cremini mushroom, sliced or about 4-5 mushrooms sliced
  • ½ cup frozen green peas
  • 6 ounces linguine, or egg noodles will work well here, too
  • fresh grated parmesan cheese, to finish plated dish


  • Heat oil in a skillet over a medium temperature. Add onion, bell pepper, zucchini cook until softened, about 3-4 minutes.
    2 tablespoons olive oil
    1/2 cup red onion
    1/2 cup red bell pepper
    1 small zucchini
  • Add garlic and seasonings and cook 1 minute.
    2 cloves garlic
    2 teaspoons Italian seasoning
    1/2 teaspoon salt
    1/2 teaspoon pepper
  • Add wine to de-glaze then tomatoes (including juice), mushroom, peas and stir until combined. Simmer covered about 20 minutes.
    1/2 cup red wine such as chianti
    15 ounce can diced tomato with juice
    3/4 cup cremini mushroom
    1/2 cup frozen green peas
  • To 2 quarts of salted boiling water, add linguine and cook following package instructions. Plate pasta and spoon cacciatore over top. Serve hot with some grated Parmesan cheese over each dish.
    6 ounces linguine
    fresh grated parmesan cheese



Serving: 1g | Calories: 382kcal | Carbohydrates: 54g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 400mg | Potassium: 486mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1065IU | Vitamin C: 51mg | Calcium: 61mg | Iron: 2mg
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