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From Pop It, Stir It, Fix It, Serve It

Spaghetti with Roasted Red Peppers and Zucchini Sauce

Roasted red peppers impart an unusual flavor to red pasta sauce. Be sure you don’t use an aluminum saucepan as it may react with the tomato sauce and peppers.

     16 ounces spaghetti, linguine, or fettuccine
     One 12-ounce jar roasted red peppers
     One 8-ounce can tomato sauce
     One 14.5-ounce can chicken broth
     One 14.5-ounce can zucchini in Italian tomato sauce
     1 teaspoon sugar

1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1 cup shredded Parmesan cheese

Cook pasta according to package directions. Drain the roasted red peppers and then puree them. The puree should be a little chunky. Combine puree with tomato sauce, chicken broth, zucchini, sugar, salt, thyme, garlic powder, onion powder, and black pepper in a saucepan. Stir to combine, then add Parmesan cheese. Bring mixture to a low boil and cook until cheese has melted. Serve over pasta.

Serves 8-10
  

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