Holly Clegg's Vermicelli with Fresh Tomatoes -

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Holly Clegg's Vermicelli with Fresh Tomatoes

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By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Trim and Terrific), by Holly Clegg, (2006, Running Press)

The New Holly Clegg Trim & Terrific Cookbook (Trim and Terrific)

Servings:	8
Author Notes:	Tomatoes, onion, garlic, and basil marinated and tossed with pasta is a summer favorite.
Ingredients:	2 pounds tomatoes, chopped 1 onion, chopped 1/2 teaspoon minced garlic 1 tablespoon dried basil leaves 1/3 cup olive oil salt and pepper to taste 1 (16-ounce) package vermicelli 1 cup shredded reduced-fat cheddar cheese, optional
Instructions:	Mix tomatoes, onion, garlic, basil, olive oil, and salt and pepper together in bowl. Let stand at room temperature for one hour. Cook vermicelli according to directions on package, omitting oil and salt. Drain and toss with sauce. Sprinkle with cheese and serve. Nutrition information per serving: Calories 324; Protein (g) 9; Carbohydrate (g) 50; Fat (g) 10; Calories from Fat (%) 28; Saturated Fat (g) 1; Dietary Fiber (g) 3; Cholesterol (mg) 0; Sodium (mg) 15; Diabetic Exchanges: 3 starch, 1.5 vegetable, 1.5 fat.