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Vermicelli with Tomato-Basil Sauce

Yield 8 servings (serving size: 1 cup)
A trip to the garden or farmers' market for ripe red tomatoes and fresh basil will yield a pasta sauce that boasts a bounty of summertime flavors.

Ingredients

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

Nutrition Information

  • calories 163
  • caloriesfromfat 10 %
  • fat 1.9 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6.3 g
  • carbohydrate 29.9 g
  • fiber 2.9 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 147 mg
  • calcium 0.0 mg

How to Make It

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

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

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

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