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Fresh Tomato and Basil with Vermicelli

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Serves 2 | Prep Time | Cook Time

Why I Love This Recipe

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.

Ingredients You'll Need

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

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