PASTA--2 Vermicelli Recipes

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* Exported from MasterCook *

 

Vermicelli w/Chunky Vegetable Sauce

 

Recipe By : Karen C. Greenlee

Serving Size : 6 Preparation Time :0:00

Categories : Pasta Vegan

 

Amount Measure Ingredient -- Preparation Method

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16 ounces vermicelli pasta

1 tablespoon olive oil

1 red bell pepper -- chopped

1 medium onion -- chopped

2 cups sliced mushrooms

2 small zucchini -- sliced

4 cloves garlic -- minced

2 28 oz cans diced tomatoes

1 6 oz can tomato paste

1/4 teaspoon garlic salt

1 tablespoon sugar

1 tablespoon lemon juice

1/4 cup fresh basil or 2 tbsp dried basil -- chopped

2 tablespoons fresh oregano or 2 tsp dried oregano

1 teaspoon Italian seasoning

freshly ground pepper to taste

Parmesan cheese (optional)

 

Cook pasta per package directions. Drain and pour into a wide serving

bowl.

In a nonstick skillet over medium-high heat, heat olive oil, add red

peppers, onion, and mushrooms, and cook until tender, about 5 minutes. Add

zucchini and garlic; cook until zucchini is tender. Add tomatoes, tomato paste,

garlic salt, sugar, lemon juice, basil, oregano, Italian seasoning, and pepper.

Stir until tomato mixture comes to a boil, about 5 minutes, and then cover and

simmer for 10-15 minutes..

Serve Chunky Vegetable Sauce over pasta. Serve sprinkled with Parmesan

cheese if desired.

 

 

 

 

 

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* Exported from MasterCook *

 

Vermicelli w/Tomatoes & Chipotle Chiles

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup vegetable or olive oil

1/2 pound vermicelli, broken into small pieces

1 small onion -- finely chopped

2 cloves garlic -- minced

3 medium tomatoes, peeled and coarsely chopped -- into 1/4 "

chunks

2 canned chipotle chiles -- finely chopped

1 teaspoon fresh oregano leaves or 1/2 tsp. dried

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3 cups vegetable broth

1 cup freshly grated Parmesan cheese (optional)

1/2 cup fresh parsley -- chopped

 

Heat oil in a large pot. Add the vermicelli and stir-fry over high heat

until well-coated and starting to turn golden, about 1 minute.

Add onion and garlic and continue stirring until the onion wilts slightly,

about 1 minute. Add the tomatoes, chiles, oregano, salt & pepper, and simmer

until the tomatoes wilt, about 3 minutes.

Stir in the vegetable broth and bring to a boil. Reduce heat and simmer

until most of the liquid is absorbed, about 15 minutes (add more stock, if

necessary, during cooking).

Transfer to a serving dish, and sprinkle with Parmesan cheese, if desired.

Serve immediately.

 

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