I made this after doing an ingredient search for what I had on hand and then adapting this recipe. I sauteed all the vegetables first, (used red and yellow bell peppers, onion, garlic and zucchini) and then added one 15 oz can diced tomatoes and 1/4c chardonnay, simmered for 8-10 min and mixed with cooked pasta. I added red pepper flakes for zip. I omitted the shrimp and served this with chicken cutlets marinated overnight in lemon juice, lots of garlic, dried oregano and fresh basil, then dipped in egg mixture and bread crumbs and browned until cooked through in olive oil. I grated parmesan cheese over everything. It was fabulous! I will definitely make this again.
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I made this after doing an ingredient search for what I had on hand and then adapting this...