Vermicelli with Fresh Herb Tomato Sauce

Vermicelli with Fresh Herb Tomato Sauce

7 oz uncooked vermicelli
3 medium tomatoes, seeded and chopped
2 oz (½ cup) fresh Parmesan cheese
2 Tablespoons chopped fresh basil
2 Tablespoons chopped fresh chives
2 Tablespoons olive oil
½ teaspoon salt
½ teaspoon finely grated lemon peel
1/8 teaspoon black pepper
1 garlic clove, minced

1.Cook pasta, drain.

2.Meanwhile, in large bowl, combine all remaining ingredients. Add pasta; toss gently to coat.

5 (1 ¼-cup) servings

Fresh Tomato Basil Sauce Over Pasta

Fresh Tomato Basil Sauce Over Pasta

8 oz. any variety pasta
2 Tbs. olive oil or oil
2 garlic cloves, minced
2 lb. Italian plum or roma tomatoes (10-14)
1/4 cup chopped fresh basil or 1 Tbs. dried basil
1/2 teaspoon salt
1/8 teaspoon pepper


1.Cook pasta to desired doneness as directed on package.

2.Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add garlic; cook 1 minute. Stir in tomatoes, basil, salt, and pepper. Bring to a boil. Reduce heat; cook over medium heat for 10 to 15 min. or until tomatoes are tender and sauce begins to thicken.

Drain pasta. Serve over pasta. 4 servings.

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