Vermicelli with Fresh Herb-Tomato Sauce

Vermicelli with Fresh Herb-Tomato Sauce

A fresh tomato sauce is the perfect topping for pasta. This version gets zesty flavor from lemon peel, along with traditional fresh basil and other herbs and seasonings.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

5

servings

7
oz uncooked vermicelli
3
medium tomatoes, seeded, chopped (about 2 cups)
1/2
cup shredded Parmesan cheese (2 oz)
2
tablespoons chopped fresh basil
2
tablespoons chopped fresh chives
2
tablespoons olive oil
1/2
teaspoon salt
1/2
teaspoon finely grated lemon peel
1/8
teaspoon coarse ground black pepper
1
clove garlic, minced
  1. Cook and drain vermicelli as directed on package.
  2. Meanwhile, in large bowl, mix remaining ingredients.
  3. Gently stir cooked vermicelli into tomato mixture to coat.
Makes 5 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
To chop fresh herbs, place them in a glass measuring cup and snip them with kitchen scissors.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 580mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.