Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  7             ounces  rigatoni
  1                     green pepper -- julienne
  1                     red pepper -- julienned
  12                    mushrooms -- quartered
  1              clove  garlic -- pureed
  1              ounce  olive oil
                        salt and pepper to taste
  2        tablespoons  cilantro -- chopped
  26            ounces  tomato sauce
  1              ounce  parmesan cheese

Preparation:

1. Bring a large pot of salted water to a boil. Cook pasta for 12-15 minutes until al dente 2. Meanwhile, sweat julienned peppers in oil for 2-3 minutes. 3. Add mushrooms to the peppers and continue sweating 2-3 minutes; stir frequently. Add garlic and continue to saute until cooked, season. 4. Drain the cooked pasta; do NOT refresh (rinse). 5. Pour strained homemade tomato sauce into pan with sauteed pepper/muxhroom mixture; stir. Add cooked pasta and stir to coat. 6. Add chopped cilantro and parmesan cheese; stir. 7. Serve with additional cheese and cilantro spinkled on top as desired. Notes: Made 02/05/99 - This recipe uses the Tomato Sauce - GBC recipe and is delicious ! If you don't like the flavour of Cilantro leave it out and use fresh chopped parsley instead. The sauce has a nice full bodied, well developed flavour. Cutting the peppers into strips (julienne) instead of dicing prevents all the vegetables from falling to the bottom of the bowl and makes for a nicer presentation. Cooking the sauce separate from the vegetables ensures that the veg is not over cooke

Nutritional Information:

367 Calories (kcal); 11g Total Fat; (25% calories from fat); 14g Protein; 58g Carbohydrate; 6mg Cholesterol; 1256mg Sodium