Fresh Tomato and Basil with Vermicelli
3 oz uncooked vermicelli
1 TBLS olive oil
1/2 C. sliced zucchini
1 garlic clove, crushed
1 medium tomato, peeled, seeded, chopped (1 cup)
2 TBLS chopped fresh basil or3/4 tsp dried basil leaves
1/8 tsp coarsely ground black pepper
1/4 C. grated Parmesan cheese or 1/2 C. freshly grated Parmesan cheese
Cook vermicelli to desired doneness as directed on package. Drain; keep warm.
Meanwhile, heat oil in medium skillet over medium heat. Add zucchini and garlic; cook and stir until crisp-tender. Stir in tomato, basil and pepper. Cook until thoroughly heated and slightly thickened, stirring occasionally. Place hot vermicelli in two individual serving dishes; top each with half the tomato mixture. Sprinkle each with cheese. Serve immediately.
Makes 2 servings
Pairs Well With
This recipe came from Pillsbury "Quick Cooking for one, two or a few" Aug. 1993 issue.
It's a quick easy recipe to make for spring/summer meal.