Vermicelli with Fresh Herb-Tomato Sauce

  • Prep 20 min
  • Total 20 min
  • Servings 5

Ingredients

  • 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

Steps

  • 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.

  • To chop fresh herbs, place them in a glass measuring cup and snip them with kitchen scissors.

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
580mg
24%
Potassium
230mg
7%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
13%
Sugars
3g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
10%
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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