Main Dishes

Vermicelli with Fresh Herbs

Recipe from Betty Crocker Cookbook, 7th edition

Ingredients

  • 1 package (16 oz) vermicelli
  • 1 Tbl capers
  • 1/4  cup olive or vegetable oil
  • 2  Tbl chopped pine nuts
  • 1  Tbl chopped fresh parsley
  • 2  Tsp chopped fresh rosemary leaves
  • 2  Tsp chopped fresh sage leaves
  • 1  Tsp chopped fresh basil leaves
  • 1  pint (2 cups) cherry or grape tomatoes, cut into quarters
  • Freshly ground pepper, if desired
Directions
  1. Cook and drain vermicelli as directed on package.
  2. Meanwhile, coarsely chop capers if they are large. In medium bowl, mix capers and remaining ingredients except tomatoes and pepper.
  3. In large bowl, toss vermicelli and herb mixture. Stir in tomatoes. Sprinkle with pepper.


Yield: 6 servings

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