VEGETABLE VERMICELLI
Steps:
- Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.
ZUCCHINI-VERMICELLI TOSS
I love this as a side dish, or even a full meal if you are looking for something light. Take my advice though and serve it right away, no dawdling! It cools quickly and tastes better when hot or quite warm in my opinion.
Provided by Jennifer Michele
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil large pot of water.
- Add some salt to the water and boil pasta.
- 2 minutes before pasta is done, add shredded zucchini to pot and cook with the pasta until pasta is cooked.
- Drain in a colander.
- While pasta is cooking, heat oil in a small skillet over medium heat.
- Add garlic and cook until just starting to turn golden.
- Mix pasta and zucchini, olive oil and garlic and remaining ingredients in a pasta bowl.
- Toss to coat and serve immediately.
Nutrition Facts : Calories 303.6, Fat 8.8, SaturatedFat 1.8, Cholesterol 3.3, Sodium 69.2, Carbohydrate 46.2, Fiber 2.8, Sugar 2.6, Protein 10
VEGGIE VERMICELLI
Rustle up this veggie vermicelli with garlic and chilli dressing in just 15 minutes. It's perfect for busy days when you want something quick and healthy
Provided by Liberty Mendez
Categories Dinner
Time 15m
Number Of Ingredients 12
Steps:
- Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
- Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
- Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.
Nutrition Facts : Calories 699 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
ZUCCHINI VEGETABLE TOSS
Sure, zucchini gets star billing in this zesty summer vegetable toss. But let's hear it for the snow peas and tomatoes, too, for adding color and flavor.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat dressing in large skillet on medium-high heat. Add onions, garlic and seasoning; cook 3 min., stirring occasionally. Add zucchini; cook and stir 4 to 5 min. or until crisp-tender.
- Stir in snow peas and tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally.
- Sprinkle with cheese; cover. Remove from heat. Let stand 1 min.
Nutrition Facts : Calories 30, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
SPINACH VERMICELLI
"Not only is this simple dish nutritious and meatless, it also offers the goodness of spinach," says Charleen Berkers of Palgrave, Ontario.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook vermicelli according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the spinach, lemon juice, tarragon, salt and pepper; saute for 2 minutes or until spinach is wilted. , Drain vermicelli; toss with spinach mixture. Sprinkle with cheese.
Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 296mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
VERMICELLI SALAD WITH RED PEPPERS AND ZUCCHINI
Make and share this Vermicelli Salad With Red Peppers and Zucchini recipe from Food.com.
Provided by Barb in WNY
Categories Peppers
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Several hours or a day ahead, pour oil into a large heavy skillet over medium heat.
- Add garlic, stirring, until limp.
- Remove and discard garlic.
- Add peppers and zucchini; cook, stirring frequently, until very tender and limp.
- Stir in sugar, when dissolved, add vinegar.
- Remove skillet from heat and stir in soy sauce.
- Transfer to a storage bowl and refrigerate for several hours or overnight.
- Remove from refrigerator about 30 minutes before using.
- Cook vermicelli; drain and place in a large bowl.
- Add zucchini-pepper mixture.
- Toss to mix thoroughly.
- Ladle onto large salad plates or in shallow soup bowls.
- If desired sprinkle with toasted sesame seeds.
- Serve with Italian bread sticks.
Nutrition Facts : Calories 236.3, Fat 9.8, SaturatedFat 1.3, Sodium 60.2, Carbohydrate 31.9, Fiber 1.9, Sugar 3.3, Protein 5.5
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