Add 2 tablespoons of olive oil and half the garlic to sauté pan, and sauté carrots and celery until carrots start to soften, about 10-15 minutes. Remove carrots and celery, and place in large stock pot.

Add 2 tablespoons of olive oil and half the garlic to the sauté pan, and sauté bell peppers, jalapenos, zucchini, and onion, about 5-7 minutes. Remove and add to stock pot.

Add tomato, onion and garlic sauce, petite diced tomatoes and crushed tomatoes to pot. Cook on medium high until sauce becomes near boiling, stirring occaisionally to prevent sticking. Then, reduce heat to low, and simmer for 45 minutes, or until vegetables reach desired consistency.

While sauce is simmering, prepare fettuccini according to package directions, then strain and return to pot.

Optional pasta seasoning:

Drizzle 1/4 cup olive oil over fettuccini, while mixing it into the fettuccini using pasta fork. Continue to mix noodles while seasoning with garlic salt.

Serve primavera sauce over fettuccini, either family style or on individual plates.

Garnish with freshly grated parmesan, chopped basil, parsley, and optional red pepper flakes.