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Vermicelli with Tomato Basil Sauce Recipe
|Vermicelli||8 Ounce, uncooked|
|Vegetable cooking spray||1|
|Onion||1 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Tomatoes||5 Medium, peeled, chopped to make 5 cups|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
|Minced fresh basil||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 1267 Calories from Fat 143
% Daily Value*
Total Fat 16 g24.2%
Saturated Fat 5.7 g28.5%
Trans Fat 0 g
Cholesterol 26.4 mg8.8%
Sodium 1442.4 mg60.1%
Total Carbohydrates 227 g75.6%
Dietary Fiber 22.8 g91.2%
Sugars 40.5 g
Protein 52 g103.3%
Vitamin A 111.5% Vitamin C 162.6%
Calcium 47% Iron 37.4%
*Based on a 2000 Calorie diet
Drain well, and set aside.
Coat a Dutch oven with cooking spray; place over medium heat until hot.
Add onion and garlic; saute 5 minutes or until onion is tender.
Stir in tomato, tomato sauce, basil, and pepper.
Bring to a boil; reduce heat, and simmer 15 minutes, stirring occasionally.
Add vermicelli; cook, uncovered, until thoroughly heated, stirring occasionally.
Transfer mixture to a large platter; sprinkle with Parmesan cheese.