Fettuccine a la Jazbo

Last night I pulled out my vacation cookbook from Wyoming and tried this veggie fettuccine dish.

1/2 cup coarsely chopped onion
1/2 cup coarsely chopped green bell pepper
1/2 cup baby carrots, sliced lengthwise
1/2 cup broccoli florets
1/4 tsp black pepper
2 tbsp olive oil
8 oz. tomato sauce
1/2 cup red wine
1 1/2 tsp ground coriander
1 tsp oregano leaves
1 tsp paprika
8 oz cooked fettuccine

Saute onion, green pepper, carrots, broccoli and black pepper in olive oil for five minutes. Add tomato sauce, red wine, coriander oregano, and paprika. Mix and simmer until heated through. Serve over hot fettuccine. Serves two

I added some other veggies I had in the frig, mushrooms, red and yellow red peppers.

I also made a mistake of cooking the veggies a bit too much. So the dish was not as bright and vibrant as it could have been. All in all it is a dish I will repeat.