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Vermicelli with Fresh Herb-Tomato Sauce

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By Betty Crocker Kitchens
Updated Feb 23, 2010
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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.

Vermicelli with Fresh Herb-Tomato Sauce

  • Prep Time 20 min
  • Total 20 min
  • Servings 5
  • Ingredients 10
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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

Instructions

  • Step 
    1
    Cook and drain vermicelli as directed on package.
  • Step 
    2
    Meanwhile, in large bowl, mix remaining ingredients.
  • Step 
    3
    Gently stir cooked vermicelli into tomato mixture to coat.

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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