Directions:
- In a Dutch oven cook the onion and garlic in 1 Tablespoon olive oil until tender.
- Remove onion and garlic and set aside.
- Add remaining oil to pan; cook vermicelli half at a time until golden.
- Add onions and garlic to vermicelli in pan; stir in broth, undrained tomatoes and pepper.
- Heat to boiling, reduce heat, cover and simmer 15 to 20 minutes or until pasta is tender. (Check liquid level about halfway through and stir so you don't get burnt spots!).
- Transfer to serving dish and top with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.11 Kcal (1466 kJ) | ||
| Calories from fat | 122.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.58g | 21% | |
|---|---|---|---|
| Cholesterol | 13.56mg | 5% | |
| Sodium | 525.46mg | 22% | |
| Potassium | 311.06mg | 7% | |
| Total Carbs | 51.58g | 17% | |
| Sugars | 12.58g | 50% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 4.22g | 8% | |
| Vitamin C | 19.6mg | 33% | |
| Iron | 1.2mg | 7% | |
| Calcium | 153.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 122.38 Kcal (512 kJ) | ||
| Calories from fat | 42.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 21% | |
|---|---|---|---|
| Cholesterol | 4.74mg | 5% | |
| Sodium | 183.67mg | 22% | |
| Potassium | 108.73mg | 7% | |
| Total Carbs | 18.03g | 17% | |
| Sugars | 4.4g | 50% | |
| Dietary Fiber | 1.18g | 13% | |
| Protein | 1.47g | 8% | |
| Vitamin C | 6.8mg | 33% | |
| Iron | 0.4mg | 7% | |
| Calcium | 53.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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