Tomato Vermicelli Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 379.8
- Total Fat: 16.4 g
- Cholesterol: 0.0 mg
- Sodium: 78.8 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 9.3 g
- Protein: 9.6 g
View full nutritional breakdown of Tomato Vermicelli Pasta calories by ingredient
Introduction
A great base recipe that you can easily add to, that is also tasty on it own. If you add cheese as suggested, add the calories to your tracker. A great base recipe that you can easily add to, that is also tasty on it own. If you add cheese as suggested, add the calories to your tracker.Number of Servings: 4
Ingredients
-
1000 grams Tomatoes, red, ripe, raw, year round average
4 tbsp Extra Virgin Olive Oil
4 serving Barilla Pasta, Whole Grain, Thin Spaghetti (svg = 2 oz/56g or 1/7th box)
.167 can (6 oz) Tomato Paste
21.3 grams Basil
Tips
It takes me longer to prep than the 10 minutes called for in the recipe, but since it's from "allrecipes", I've copied their instructions.
Directions
Place tomatoes in a saucepan and cover with cold water. Bring just to the boil. Pour off water then cover again with cold water. Peel. (I usually skip this step since I like the fiber and don't find it bitter. Cut into small pieces.
Cook the vermicelli according to pack instructions.
n a large frying pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato puree. Immediately stir in the tomatoes, salt and pepper. Reduce heat then simmer until the pasta is ready; add the basil.
Drain the pasta, but do not rinse in cold water, and mix into the sauce. Reduce the heat to the lowest setting. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with freshly grated Parmesan cheese.
Cheese not calculates into calories. Add to tracker separately based on amount used.
Note: Vermicelli - literally 'little worms' in Italian - is simply very thin spaghetti. Use any other pasta shape for this dish, if desired. Variations Saute fresh quartered mushrooms with the garlic, or add zucchini strips along with the tomato.
Serving Size: Makes four bowls of pasta or 3 large plates
Number of Servings: 4
Recipe submitted by SparkPeople user LIFE_IN_HAWAII.
Cook the vermicelli according to pack instructions.
n a large frying pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato puree. Immediately stir in the tomatoes, salt and pepper. Reduce heat then simmer until the pasta is ready; add the basil.
Drain the pasta, but do not rinse in cold water, and mix into the sauce. Reduce the heat to the lowest setting. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with freshly grated Parmesan cheese.
Cheese not calculates into calories. Add to tracker separately based on amount used.
Note: Vermicelli - literally 'little worms' in Italian - is simply very thin spaghetti. Use any other pasta shape for this dish, if desired. Variations Saute fresh quartered mushrooms with the garlic, or add zucchini strips along with the tomato.
Serving Size: Makes four bowls of pasta or 3 large plates
Number of Servings: 4
Recipe submitted by SparkPeople user LIFE_IN_HAWAII.