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Health Information Library Recipes Vermicelli with asparagus and tomatoes

Vermicelli with asparagus and tomatoes

Nutrition Facts

Serving Size About 1 cup pasta with vegetables
Calories 325

Amount Per Serving
Monounsaturated fat 4 g
Saturated fat 2 g
Total fat 9 g
Sodium 160 mg
Cholesterol 9 mg
Dietary fiber 8 g
Protein 13 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Vermicelli is delicate pasta. Here it's combined with fresh vegetables, Parmesan, herbs and extra-virgin olive oil.

Ingredients

(Serves 2)
  • 2 teaspoons extra-virgin olive oil, divided
  • 6 asparagus spears
  • 4 ounces dried whole-grain vermicelli
  • 1 medium tomato, chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh basil
  • 4 tablespoons freshly grated Parmesan, divided
  • 1/8 teaspoon ground black pepper, or to taste

Directions

Add 1 teaspoon of the olive oil to a skillet. Saute asparagus over medium-high heat until lightly browned and tender-crisp. Remove from pan and allow to cool. Cut into 1-inch pieces.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until tender (al dente), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

Put the pasta into a large bowl. Drizzle the remaining 1 teaspoon olive oil over the pasta and toss gently. Add the tomato, garlic, basil, asparagus, and 2 tablespoons of the Parmesan. Toss to mix evenly.

Divide the pasta between individual plates. Top each serving with 1 tablespoon Parmesan and black pepper, as desired. Serve immediately.

Last Updated: October 5th, 2017