Vermicelli with Tomatoes & Chipotle Chiles
Yield
servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
or olive oil |
|
| ½ | pound |
vermicelli pasta
broken into small pieces |
|
| 1 | small |
onions
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 3 | medium |
tomatoes
peeled and chopped into 1/4 inch chunks |
|
| 2 | each |
chipotle chili peppers
canned, finely chopped |
*
|
| 1 | teaspoon |
oregano
fresh or 1/2 teaspoons dried |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 3 | cups |
vegetable stock
|
|
| 1 | cup |
Parmesan cheese
freshly grated, optional |
|
| ½ | cup |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
or olive oil |
|
| 226.8 | g |
vermicelli pasta
broken into small pieces |
|
| 1 | small |
onions
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 3 | medium |
tomatoes
peeled and chopped into 1/4 inch chunks |
|
| 2 | each |
chipotle chili peppers
canned, finely chopped |
*
|
| 5 | ml |
oregano
fresh or 1/2 teaspoons dried |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 7.1E+2 | ml |
vegetable stock
|
|
| 237 | ml |
Parmesan cheese
freshly grated, optional |
|
| 118 | ml |
parsley leaves
chopped |
|
Directions
Heat oil in a large pot.
Add the vermicelli and stir- fry over high heat until well-coated and starting to turn golden, about 1 minute.
Add onion and garlic and continue stirring until the onion wilts slightly, about 1 minute.
Add the tomatoes, chiles, oregano, salt and pepper, and simmer until the tomatoes wilt, about 3 minutes.
Stir in the vegetable broth and bring to a boil.
Reduce heat and simmer until most of the liquid is absorbed, about 15 minutes (add more stock, if necessary, during cooking).
Transfer to a serving dish, and sprinkle with Parmesan cheese, if desired.
Serve immediately.
