Vegetable Fra Diavlo
1/2 yellow bell pepper, cut in thin strips
1/2 orange bell pepper, cut in thin strips
1/2 medium onion, cut in thin strips
4-6 cloves garlic, pressed or minced
3 tablespoons olive oil
1 14oz. can diced tomatoes, undrained
1 8oz. can tomato sauce
1/4 cup dry white wine (such as pinot grigio)
12 - 15 large fresh basil leaves, sliced thin
1/4 - 1/2 teaspoon dried red pepper flakes
1 large zucchini, cut in half lengthwise and sliced into 1/4 inch discs
1 cup fresh sliced mushrooms
8 oz. brown rice penne
Sauté pepper, onions, and garlic in olive oil for 3-5 minutes. Don't let garlic brown. Add undrained tomatoes, tomato sauce, white wine, basil, and red pepper flakes. Simmer covered over medium-low heat for about 20 minutes.
In the mean time, bring a pot of water to a boil and add penne. Cook until al dente and drain.
Add zucchini and mushrooms to pepper and tomato mixture (after it has cooked for 20 minutes). Simmer an additional 10 minutes or until zucchini reaches desired doneness. Add penne and mix thoroughly. Salt and pepper to taste.
This recipe is a vegan adaptation of a seafood fra diavlo recipe that I believe came off the back of a Ronzoni pasta box years ago.