_ pound dried vermicelli pasta

1 sweet red pepper, chopped

1 medium onion, chopped

2 stalks celery, chopped

2 small zucchini, sliced

3-4 cloves garlic

4 c canned diced tomatoes (no salt kind)

1 6-oz can tomato paste

salt to taste (optional)

1 T honey

1 T lemon juice

1/4 c fresh basil leaves or 2 T dried basil

2 t dried oregano

Bring water for pasta to a boil over high heat; stir in pasta and cook until just tender, about 5-7 minutes. Drain well; pour into a wide serving bowl.

In nonstick skillet over medium-high heat, stir peppers, onion, and celery until tender, about 5 minutes. Add zucchini and garlic; cook until zucchini is tender. Add tomatoes, tomato paste, salt, honey and lemon juice. Stir until tomato mixture comes to a boil, about 5 minutes. Add basil and oregano and cook an additional minute. Serve over the pasta.