16-ounce/450g package linguini
1/2 cup white wine
1 medium onion, finely chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 small green pepper, chopped
1 medium zucchini, chopped
3/4 cup chopped mushrooms
14-ounce/400g can chopped tomatoes
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon oregano
1/8 teaspoon thyme
1/2 teaspoon paprika
4 tablespoons finely chopped parsley
1 vegetable bouillon cube
1. Cook linguini in boiling salted water until tender but firm.
2. Drain and keep warm.
3. Saute the onion, garlic, celery and pepper in a pan with 1/2 cup wine until tender.
4. Add the rest of the vegetables and herbs as well as the tomato paste and vegetable bouillon cube.
5. Cover and simmer for 30 minutes adding more water or wine if the mixture becomes dry.
6. Remove bay leaf and serve on drained hot linguini.
4 to 5