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Vermicelli And Spinach Recipe
|Spinach leaves||1 Pound (500 Gram)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Tomato sauce||750 Milliliter, heated (3 Cups)|
|Vermicelli||1 Pound, cooked (500 Gram)|
|Grated parmesan cheese||250 Milliliter (1 Cup)|
Serving size: Complete recipe
Calories 3458 Calories from Fat 1003
% Daily Value*
Total Fat 113 g173.7%
Saturated Fat 47.9 g239.5%
Trans Fat 0 g
Cholesterol 220 mg
Sodium 4662.6 mg194.3%
Total Carbohydrates 423 g141.1%
Dietary Fiber 37.5 g149.9%
Sugars 59.4 g
Protein 176 g351.1%
Vitamin A 952.5% Vitamin C 381.4%
Calcium 334.5% Iron 159.2%
*Based on a 2000 Calorie diet
Cool about 3 to 4 minutes in salted boiling water; cover pan.
Drain spinach, shape into balls and squeeze out all excess water.
Chop and set aside.
Heat oil in skillet.
When hot, add garlic and spinach; cook 3 minutes over high heat.
Add tomato sauce, vermicelli, salt and pepper; simmer 2 to 3 minutes over medium-low heat.