| Vermicelli & Zucchini
1 1/2 pounds of Zucchini, in 1/2" pieces
1 Garlic clove, minced
1/2 teaspoon of dried basil
1 large can of crushed tomatoes
1/4 cup of Olive oil
1 medium Onion, chopped
2 cups of water
1/2 pound of Vermicelli, broken in pieces
Salt & pepper, to taste |
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Saute onion and garlic in oil until lightly browned. Add tomatoes and simmer 10 minutes. Add water and bring to a boil. Add zucchini and basil and cook ten minutes. Add vermicelli and cook on low heat until tender, stirring occasionally. Serving size 4 Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep 17, 1998
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