Vermicelli with Chunky Garden Vegetable Sauce
This is a great quick lunch or dinner recipe, and is quite low calorie for those trying to eat a bit lighter. We used our quick Chunky Garden Vegetable sauce, which is included in the recipe below, but you can use this with leftover garden vegetable sauce if you've prepared it ahead of time. Just boil the noodles and you're on your way.
Ingredients
- 4 ounces vermicelli noodles
- 1 8 ounce can tomato sauce
- 4 Roma tomatoes, chopped
- 2 jalapeno peppers, chopped
- 2 Serrano peppers, chopped
- 1 bunch fresh basil leaves, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese to top
Directions
- To a sauce pan, add olive oil, garlic, tomato sauce, tomatoes, peppers and basil.
- Simmer over medium heat about 1/2 hour (longer for a fuller flavor)
- Prepare noodles as directed.
- Add drained noodles to a serving dish and pour sauce over the top.
- Top with Parmesan cheese!
We served this with vermicelli noodles and then topped it with tilapia. You can check out the recipe at SeafoodMadness.com.
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