Vermicelli with No-Cook Tomato Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| ½ | cup |
sundried tomatoes
slivered |
|
| ¼ | cup |
olive oil
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
parsley leaves
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
lemon juice
|
|
| 8 | ounces |
vermicelli pasta
cooked al dente |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 118 | ml |
sundried tomatoes
slivered |
|
| 59 | ml |
olive oil
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
parsley leaves
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
lemon juice
|
|
| 231.2 | ml/g |
vermicelli pasta
cooked al dente |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
In a serving bowl, whisk together the eggs, tomatoes, oil, cheese, parsley, garlic and lemon juice.
While the pasta is still hot, add to the egg mixture.
Toss well to coat the pasta with the sauce.
Season with salt and pepper.
Serve hot.
