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Prep 5min
Total15min
Servings6
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Ingredients
12
ounces uncooked vermicelli
1
can (14 1/2 ounces) diced tomatoes, undrained
1/2
teaspoon dried basil leaves
1/2
cup evaporated milk
3/4
cup basil pesto
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Steps
1
Cook and drain vermicelli as directed on package. Mix tomatoes and basil in 2-quart
saucepan. Cook over medium-high heat 6 to 8 minutes, stirring occasionally, until
most of the liquid has evaporated; reduce heat to low. Stir in milk. Cook 1 minute,
stirring occasionally.
2
Toss vermicelli and pesto until well coated. Spoon tomato sauce over vermicelli
mixture.
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Looking for an easy way to dress up this dish? Stir chopped
artichoke hearts, sliced ripe olives or roasted red bell peppers into the tomato sauce
mixture.
The old way of testing pasta is to throw it against the wall - if it sticks,
it's done! However, we don't recommend this approach. One simple bite will tell you
if it's al dente.
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Nutrition Facts
Serving Size:1 Serving
Calories
400
Calories from Fat
160
Total Fat
18g
Saturated Fat
4g
Cholesterol
5mg
Sodium
380mg
Total Carbohydrate
52g
Dietary Fiber
4g
Protein
12g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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