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Vermicelli with No-Cook Tomato Sauce

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Submitted by capegirl

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
LARGE LARGE EGGS
½ 118
CUP ML SUNDRIED TOMATOES
slivered
¼ 59
CUP ML OLIVE OIL
½ 118
CUP ML PARMESAN CHEESE
grated
½ 118
CUP ML PARSLEY LEAVES
chopped
2 2
CLOVES CLOVES GARLIC
minced
1 15
TABLESPOON ML LEMON JUICE
8 231.2
OUNCES ML/G VERMICELLI PASTA
cooked al dente

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 347 52% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 117mg 39%
Sodium 374mg 16%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 10%
Sugars g
Protein 19g
Vitamin A 18% Vitamin C 26%
Calcium 20% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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