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Title: Vegetable Vermicelli with Tomato Butter Sauce
Categories: Pasta Vegetarian
Yield: 6 Servings

6tbButter
4ozAssorted wild mushrooms such as oyster or shitake
1lgLeek; washed and trimmed to 2-inches, cut into julienned s
1lgCarrot; pared, cut into julienne strips
1mdZucchini; julienned
1mdYellow squash, julienned
2lgGarlic cloves; minced
1tsSalt
1/2tsFreshly ground pepper
1cn(16 ounces) diced tomatoes, undrained
1tbLemon juice
12ozVermicelli or thin spaghetti
1/4cChopped fresh basil
  Parmesan cheese (freshly grated)

Heat 3 tablespoons of butter in a large non-stick skillet over medium-high heat. Add mushrooms to skillet and cook until tender. Remove from skillet and set aside. Add another 1 tablespoon butter to skillet. Add vegetables and garlic. Cook over medium heat until almost tender, about 4 minutes.

Add tomatoes and lemon juice to skillet. Heat until hot. Stir in remaining butter and reserved mushrooms.

In large pot of boiling salted water cook vermicelli until al dente or almost tender. Drain well. Return pasta to cooking pot. Add sauce and toss gently to coat well. Serve with Parmesan cheese and sprinkle with basil.

Yield: 6 servings Serving size: 3/4 cup

Nutritional Information

per serving Calories 700 Total Fat 21 g Total Carbohydrates 98 g Protein 30 g Vitamin A 96 %DV Calcium 501 mg

Copyright American Dairy Association (Reprinted with permission)

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