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Vermicelli with Tomato Basil

Vermicelli with Tomato Basil

Oxmoor House JULY 2010

  • Yield: 8 servings (serving size: 1 cup)

Ingredients

  • 8 ounces uncooked vermicelli
  • Cooking spray
  • 2 garlic cloves, minced
  • 1 onion, thinly sliced
  • 5 cups chopped seeded peeled tomato (about 5 tomatoes)
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1/4 cup minced fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup grated fresh Parmesan cheese

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain.

Coat a Dutch oven with cooking spray; place over medium heat until hot. Add garlic and onion; sauté 5 minutes or until onion is tender. Stir in chopped tomato and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

Add cooked pasta to tomato mixture; cook, uncovered, until mixture is thoroughly heated, stirring occasionally. Sprinkle with cheese, and serve immediately.

Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 0.0%
  • Fat: 1.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.3g
  • Carbohydrate: 29.9g
  • Fiber: 2.9g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 147mg
  • Calcium: 0.0mg
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Vermicelli with Tomato Basil recipe

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