Tomato Vermicelli Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 384.6
- Total Fat: 16.4 g
- Cholesterol: 0.0 mg
- Sodium: 79.3 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 9.4 g
- Protein: 9.8 g
View full nutritional breakdown of Tomato Vermicelli Pasta calories by ingredient
Introduction
Great as a recipe base that you add to or as is. Ready in 30 minutesVermicelli pasta is topped with a sauteed mix to freshly crushed garlic and blanched tomatoes. Seasoned with fresh chopped basil and topped with Parmesan cheese. Great as a recipe base that you add to or as is. Ready in 30 minutes
Vermicelli pasta is topped with a sauteed mix to freshly crushed garlic and blanched tomatoes. Seasoned with fresh chopped basil and topped with Parmesan cheese.
Number of Servings: 4
Ingredients
-
1000 grams Tomatoes, red, ripe, raw, year round average
26.3 grams Basil
4 tbsp Extra Virgin Olive Oil
4 serving Barilla Pasta, Whole Grain, Thin Spaghetti (svg = 2 oz/56g or 1/7th box)
4 clove Garlic
.167 can (6 oz) Tomato Paste
Tips
Add the calories for the cheese since it is not factored into the recipe due to variations in preference.
Directions
Cut tomatoes into small pieces.
Cook the vermicelli according to pack instructions.
In 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. 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.
Use any other pasta shape. Variations - sauté fresh quartered mushrooms with the garlic, or add zucchini strips along with the tomato.
Serving Size: Four bowls or three large plates
Number of Servings: 4
Recipe submitted by SparkPeople user LIFE_IN_HAWAII.
Cook the vermicelli according to pack instructions.
In 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. 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.
Use any other pasta shape. Variations - sauté fresh quartered mushrooms with the garlic, or add zucchini strips along with the tomato.
Serving Size: Four bowls or three large plates
Number of Servings: 4
Recipe submitted by SparkPeople user LIFE_IN_HAWAII.