FatFree Home
FatFree Recipe Archive
More pasta recipes from FatFree

italian-vermicelli recipe

Date: Thu, 14 Sep 1995 09:35:12 -0500 (CDT)
 From: Dawn Baumbach (dawnb@sa-htn.valmet.com)
 4 oz. vermicelli or fine noodles
 Spray coating 
 1/2 of an onion, chopped 
 1 - 14 1/2 oz. can tomato wedges 
 1 - 9 oz. pkg. frozen italian style 
 green beans 
 1 - 4 oz. can sliced mushrooms, drained 
 1/2 of a 6 oz. can italian style tomato paste 
 1/2 tsp. fennel seed 
 1/4 tsp. pepper 
 1 tbl. grated low-fat (FF?)parmesan cheese
 Cook noodles according to instructions.  Spray coating into large
 skillet.  Heat over high heat.  Add the onion and stir-fry
 for 2-3 minutes or till opaque.  Stir in undrained tomatoes,
 green beans, mushrooms, tomato paste, fennel seed, and pepper.  Bring to
 boil.  Reduce heat and simmer, uncovered, for 7-8 minutes or till
 thickened.  Stir frequently.  Stir in parm. cheese.  Ladle mixture
 over noodles.  4 Servings. 
 kwlacto lacto