Ingredients
- 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
Instructions
- Heat oil in a skillet over a medium temperature. Add onion, bell pepper, zucchini cook until softened, about 3-4 minutes.2 tablespoons olive oil1/2 cup red onion1/2 cup red bell pepper1 small zucchini
- Add garlic and seasonings and cook 1 minute.2 cloves garlic2 teaspoons Italian seasoning1/2 teaspoon salt1/2 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 chianti15 ounce can diced tomato with juice3/4 cup cremini mushroom1/2 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 linguinefresh grated parmesan cheese
MY NOTES
NUTRITION
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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