Vermicelli With Tomato-Basil Sauce

1. 1

   Cook vermicelli according to package directions, omitting the salt and fat; drain well, then set aside. Coat a Dutch oven with cooking spray; place over medium heat until hot.

2. 2

   Add onion and garlic; saute 5 minutes or until onion is tender. Stir in tomato, tomato sauce, basil and pepper.

3. 3

   Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally. Add vermicelli; cook, uncovered, until thoroughly heated, stirring occasionally. Transfer mixture to a large platter; sprinkle with Parmesan cheese.

4. 4

   Yields 8 servings (155 calories and 8% fat per 1 cup serving).

* Per serving · 4 servings · Values may vary.

No additional tips available.