3 tablespoons olive oil, reserved from 1 jar sun-dried tomatoes julienne cut in olive oil
1 small onion, minced
2 garlic cloves, minced
½ pound whole-wheat vermicelli, broken up
1 (8.5 ounce) jar sun-dried tomatoes julienne cut in olive oil, drained
¼ teaspoon salt
¼ teaspoon pepper
4 cups low-sodium vegetable or chicken broth
¼ cup grated Parmigiano Reggiano cheese
¼ cup fresh basil leaves, chopped
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onions are translucent.
Add vermicelli and sauté until golden brown, stirring constantly.
Add sun dried tomatoes, salt, and pepper and simmer about 3 minutes.
Stir in stock and bring to a boil. Reduce heat and simmer until most of the liquid is absorbed and the pasta is al dente, about 15 minutes.
Transfer to serving dish, sprinkle with Parmesan cheese and fresh basil leaves. Serve immediately.
Courtesy of Mooney Farms/Bella Sun Luci
Saturated Fat: 6g
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