pasta: verdi vegetables with vermicelli

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Verdi Vegetables with Vermicelli

 

Recipe By :Food Lover's Guide to Vegetarian Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

12 ounces vermicelli or angel hair pasta

dash olive oil -- for pasta water

1 ounce unsalted butter

12 ounces thin pea pods

8 ounces zucchini

3 ounces pimiento stuffed olives

salt and freshly ground black pepper

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

GARNISH:

fresh lime juice

fresh herbs (mint, cilantro, basil, etc.)

lime slices

 

Bring a large saucepan of water to the boil and add the pasta with a dash of

olive oil. Cook for 5 minutes, stirring occasionally, until tender. Drain and

set aside.

 

Meanwhile, slice the pea pods lengthwise (or julienne). Shred the zucchini

lengthwise. Slice the olives.

 

Melt the butter in a large frying pan and saute the peas and zucchini for about

5 minutes, stirring occasionally.

 

Add remaining ingredients (exclude garnish) to the saute and cook for another 5

minutes, stirring occasionally. Mix in the vermicelli and cook for 2 to 3

minutes, until heated through.

 

Squeeze the fresh lime juice over the mixture and serve garnish with fresh herbs

and lime slices. Serve with chunks of crusty French bread.

 

Description:

" Serve warm or cold: spring or summer. "

Copyright:

" 2000 Quantum Books "

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Per Serving (excluding unknown items): 280 Calories; 6g Fat (18.2% calories from

fat); 7g Protein; 51g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 129mg

Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 1569 0 0 4373 0 4282 0 0 0 0 0 0 0

 

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