Zucchini-Vermicelli Toss

Name: Zucchini-Vermicelli Toss Recipe
Yield: 2
Ingredients: 8 ozs. vermicelli; 12 ozs. zucchini shredded; 2 tbsp. olive oil; 2 cloves garlic finely chopped; 3 tbsp. grated Parmesan cheese; 1 tsp. lemon juice (optional); 1/4 tsp. pepper

Number of Servings: 2

Ingredients

8 ozs. vermicelli12 ozs. zucchini, shredded2 tbsp. olive oil2 cloves garlic, finely chopped3 tbsp. grated Parmesan cheese1 tsp. lemon juice (optional)1/4 tsp. pepper

Directions

Cook vermicelli in water according to package directions. Two minutes before the vermicelli is cooked add the zucchini to the pot and continue to cook until the vermicelli is tender. Drain into colander. While the pasta is cooking, heat the oil in a small skillet over medium heat. Add the garlic; saute until golden, about 2 minutes. Placed the drained vermicelli mixture in a serving bowl. Add the garlic oil, Parmesan cheese and pepper; toss to mix well. Serve immediately.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user SUITECHIC1979.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 602.3
Total Fat: 18.2 g
Cholesterol: 5.9 mg
Sodium: 144.3 mg
Total Carbs: 91.6 g
Dietary Fiber: 6.6 g
Protein: 18.3 g

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