Ingredients:
- 6 scallions, whites and greens , cut into 3-inch pieces then shredded lengthwise
- 20 leaves fresh basil (1 cup), shredded into a chiffonade
Directions:
- Cook vermicelli in salted water to al dente; drain. Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic and raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes. Add well-drained pasta to the pan and season with salt and pepper. Toss the pasta liberally with the scallions and seasoned oil. Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet. Let the vermicelli brown and crisp up a bit. Remove the skillet and plate and invert onto a serving platter. Garnish with basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 561.69 Kcal (2352 kJ) | ||
| Calories from fat | 178.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.81g | 30% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 10.15mg | 0% | |
| Potassium | 94.89mg | 2% | |
| Total Carbs | 95.47g | 32% | |
| Sugars | 19.75g | 79% | |
| Dietary Fiber | 5.38g | 22% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.7mg | 15% | |
| Calcium | 95.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 338.62 Kcal (1418 kJ) | ||
| Calories from fat | 107.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.94g | 30% | |
|---|---|---|---|
| Cholesterol | 13.8mg | 8% | |
| Sodium | 6.12mg | 0% | |
| Potassium | 57.21mg | 2% | |
| Total Carbs | 57.55g | 32% | |
| Sugars | 11.9g | 79% | |
| Dietary Fiber | 3.24g | 22% | |
| Protein | 0.53g | 2% | |
| Vitamin C | 3.6mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 15% | |
| Calcium | 57.8mg | 10% | |
* 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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