Fresh Tomato and Basil with Vermicelli

Fresh Tomato and Basil with Vermicelli

6 oz uncooked vermicelli
2 Tablespoons olive oil or oil
1 small zucchini, sliced
2 garlic cloves, minced
2 medium tomatoes, seeded, chopped
¼ cup chopped fresh basil or 1 ½ teaspoons dried basil
¼ teaspoon black pepper
4 oz (1 cup) shredded fresh parmesan cheese, if desired

Cook vermicelli, drain, cover to keep warm.

Meanwhile, heat oil in a large skillet over medium-high heat until hot. Add zucchini and garlic; cook and stir 1 minute. Stir in tomatoes, basil, and pepper. Cook until thouroughly heated and slightly thickened, stirring occasionally. Serve over pasta; sprinkle with cheese.

4 servings