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A fresh tomato sauce is the perfect topping for pasta. This version gets zesty flavor from lemon peel, along with traditional fresh basil and other herbs and seasonings.

Prep Time: 20 Min

Total Time: 20 Min

Makes: 5 servings (1 1/4 cups each)

Recipe
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RECIPE TOOLBOX

INGREDIENTS

7
 oz uncooked vermicelli
3
 medium tomatoes, seeded, chopped (about 2 cups)
1/2
 cup shredded Parmesan cheese (2 oz)
2
 tablespoons chopped fresh basil
2
 tablespoons chopped fresh chives
2
 tablespoons olive oil
1/2
 teaspoon salt
1/2
 teaspoon finely grated lemon peel
1/8
 teaspoon coarse ground black pepper
1
 clove garlic, minced

DIRECTIONS

1 Cook and drain vermicelli as directed on package. 2 Meanwhile, in large bowl, mix remaining ingredients. 3 Gently stir cooked vermicelli into tomato mixture to coat.
To chop fresh herbs, place them in a glass measuring cup and snip them with kitchen scissors.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 580mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 10g;
Percent Daily Value*:
  • Vitamin A 15.00%;
  • Vitamin C 8.00%;
  • Calcium 15.00%;
  • Iron 10.00%;
Exchanges:
  • 2 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 1 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 1/2 Fat;
Carbohydrate Choices:
  • 2;
*Percent Daily Values are based on a 2,000 calorie diet.

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