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Vermicelli with Fresh Herb-Tomato Sauce

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Vermicelli with Fresh Herb-Tomato Sauce
  • Prep 20 min
  • Total 20 min
  • Servings 5
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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.
Updated Feb 23, 2010

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To chop fresh herbs, place them in a glass measuring cup and snip them with kitchen scissors.

Nutrition

260 Calories, 9g Total Fat, 10g Protein, 35g Total Carbohydrate, 3g Sugars

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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