| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Curtis aike, Flash3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh vermicelli |
|
|
Water |
|
|
Olive Oil |
| 1/3 |
c |
Pine nuts; toasted |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
c |
Thinly sliced white onion |
| 1 |
cn |
Stewed tomato |
| 1/2 |
c |
Minced fresh parsley |
| 1/2 |
c |
Halved; canned artichoke |
|
|
Hearts |
| 1/4 |
c |
Finely chopped fresh basil |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Shredded Parmesan cheese |
|
|
Salt and freshly ground pepper to taste |
| 1 |
lb |
Fresh vermicelli |
INSTRUCTIONS
In 6 quart pot of boiling water, add vermicelli and splash of olive oil and
cook al dente. Meanwhile, in medium skillet on medium-high heat with heated
oil, saute garlic and onions until onions are translucent. Add stewed
tomatoes, parsley, artichoke hearts, basil, salt and pepper. Reduce heat to
low and allow to simmer. Drain the pasta and transfer to serving plate.
Drain any excess liquid off the skillet mixture (sauce) and spoon atop the
vermicelli. Serve immediately.
Approximately 7 minutes.
Per serving (excluding unknown items): 873 Calories; 86g Fat (84% calories
from fat); 26g Protein; 11g Carbohydrate; 29mg Cholesterol; 698mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2090
Converted by MM_Buster v2.0l.
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