LOWFAT - Broccoli Vermicelli

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<mx2 source= " MasterCook 5.0 " date= " June 19, 2000 " >

<Summ>

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Broccoli Vermicelli

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<RcpE name= " Broccoli Vermicelli " author= " Cooking Light & apos;87 " >

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* Exported from MasterCook *

 

Broccoli Vermicelli

 

Recipe By :Cooking Light'87

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces vermicelli

1 teaspoon vegetable oil

2 cups broccoli flowerets

1/3 cup chopped onion

1/2 cup shredded Swiss cheese (2 ounces)

2 tablespoons grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon dried whole thyme

1/8 teaspoon ground nutmeg

 

Cook vermicelli according to package directions, omitting salt; drain. Toss

with oil in a large bowl, and keep warm.

 

Cook broccoli and onion, covered, in a small amount of boiling water 5 mintues

or until crisp-tender. Drain well.

 

Add broccoli, onion, cheese, salt, garlic powder, thyme, and nutmeg to reserved

vermicelli. Toss gently until cheese melts. Transfer to a serving bowl, and

serve immediately.

 

Per serving: Cal 132; Pro 6.7; Fat 4.2; Carb 16.9; Fib 1.2; Chol 10; Sod 162;

Pot 161

 

MC Formatted by Karen S.

 

Source:

" Cooking Light '87 "

Copyright:

" 1987 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 92 Calories (kcal); 1g Total Fat; (13% calories from fat); 3g

Protein; 17g Carbohydrate; 1mg Cholesterol; 127mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 6 " />

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<CatS>

<CatT>

Pasta

</CatT>

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<IngR name= " vermicelli " unit= " ounces " qty= " 4 " ></IngR>

<IngR name= " vegetable oil " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " broccoli flowerets " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " chopped onion " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " shredded Swiss cheese (2 ounces) " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " grated Parmesan cheese " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " garlic powder " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " dried whole thyme " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " ground nutmeg " unit= " teaspoon " qty= " 1/8 " ></IngR>

<DirS>

<DirT>

Cook vermicelli according to package directions, omitting salt; drain. Toss

with oil in a large bowl, and keep warm.

</DirT>

<DirT>

Cook broccoli and onion, covered, in a small amount of boiling water 5 mintues

or until crisp-tender. Drain well.

</DirT>

<DirT>

Add broccoli, onion, cheese, salt, garlic powder, thyme, and nutmeg to reserved

vermicelli. Toss gently until cheese melts. Transfer to a serving bowl, and

serve immediately.

</DirT>

<DirT>

Per serving: Cal 132; Pro 6.7; Fat 4.2; Carb 16.9; Fib 1.2; Chol 10; Sod 162;

Pot 161

</DirT>

<DirT>

MC Formatted by Karen S.

</DirT>

</DirS>

<Srce>

Cooking Light & apos;87

</Srce>

<CpyR>

1987

</CpyR>

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