Vegetable Vermicelli Recipe

Name: Vegetable Vermicelli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 3 tablespoons unsalted butter; 1/2 pound brown, white, or oyster mushrooms; 1 tablespoon minced garlic; 1 medium leek, white and light green parts, washed; 1 teaspoon cracked pepper; 2 teaspoons salt; 1 small turnip, peeled; 1 medium carrot, peeled; 1 small zucchini, with skin; 1 yellow crookneck squash, with skin; 1/4 pound Chinese snow peas; 1 tomato, peeled, seeded, and diced; 3/4 cup tomato juice; 1 tablespoon fresh lemon juice; 1/2 to 3/4 cup water; 1 cup freshly grated Parmesan cheese; 1 pound vermicelli; Grated Parmesan cheese and chopped fresh chives, for garnish

Servings: persons

3 tablespoons unsalted butter
1/2 pound brown, white, or oyster mushrooms
1 tablespoon minced garlic
1 medium leek, white and light green parts, washed
1 teaspoon cracked pepper
2 teaspoons salt
1 small turnip, peeled
1 medium carrot, peeled
1 small zucchini, with skin
1 yellow crookneck squash, with skin
1/4 pound Chinese snow peas
1 tomato, peeled, seeded, and diced
3/4 cup tomato juice
1 tablespoon fresh lemon juice
1/2 to 3/4 cup water
1 cup freshly grated Parmesan cheese
1 pound vermicelli
Grated Parmesan cheese and chopped fresh chives, for garnish

1
Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches.
2
Melt 2 tablespoons butter in a large skillet over medium high heat.
3
Cook mushrooms until slightly colored.
4
Add garlic, cook briefly, and reduce heat to moderate.
5
Add leeks with cracked pepper and cook about a minute.
6
Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas.
7
Cook until vegetables soften, about 3 minutes.
8
Add tomatoes, tomato juice, lemon juice, and water.
9
Bring to a boil and whisk in remaining tablespoon butter.
10
Remove from heat and stir in Parmesan cheese.
11
Meanwhile, bring a large stockpot of salted water to a boil.
12
Cook vermicelli until al dente.
13
Try to time it so that pasta is done just when vegetables are cooked.
14
Drain, transfer to vegetable mixture, and toss to combine.
15
Ladle into bowls and garnish with grated Parmesan and chives.
16
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1/2 pound brown, white, or oyster mushrooms, 1 tablespoon minced garlic, 1 medium leek, white and light green parts, washed, and more.

Yes, Vegetable Vermicelli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Vermicelli

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