Vermicelli with asparagus and tomatoes
Vermicelli is delicate pasta. Here it's combined with fresh vegetables, Parmesan, herbs and extra-virgin olive oil.
Nutrition Facts
Serving Size: About 1 cup pasta with vegetables
Calories: 325
Serving size
About 1 cup pasta with vegetables
Calories
325
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.
Your daily values may be higher or lower depending on your calorie needs.
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.
