|This is that time of the year when I love using fresh everything. Tomatoes, peas and zucchini from the garden make the best vegetarian sauce for what ever pasta, rice dish you serve!|
3 zucchini washed sliced in half then in cubed wedges
1 teaspoon fresh each chopped parsley, oregano, basil
1/2 teaspoon fennel seeds
salt, pepper and red pepper flakes to taste
1/2 cup white wine
2 cans of whole tomatoes pulsed into small chunks in the food processor
2 teaspoons fresh minced garlic
3 cups fresh shucked green peas or canned drained and wash the salt off of them
1 bell pepper chopped
In a large saucepan add 2 tablespoons olive oil, minced garlic on low heat, add peas and peppers saute for four minutes (this will enhance the flavors on the peas). Add tomatoes, herbs, spices, zucchini and wine. Cook for around an hour or until the zucchini is fork tender.
Pour over favorite boiled pasta, rice or even mashed potatoes.