Dinner

Zucchini-Vermicelli Toss is for Dinner.

Zucchini-Vermicelli Toss takes several minutes to prepare.

Zucchini-Vermicelli Toss takes several minutes to cook.

Zucchini-Vermicelli Toss makes 2 servings.

The ingredients for Zucchini-Vermicelli Toss are:

8 ozs. vermicelli
12 ozs. zucchini, shredded
2 tbsp. olive oil
2 cloves garlic, finely chopped
3 tbsp. grated Parmesan cheese
1 tsp. lemon juice (optional)
1/4 tsp. pepper

Here is how you make Zucchini-Vermicelli Toss:

Cook vermicelli in water according to package directions. Two minutes before the vermicelli is cooked add the zucchini to the pot and continue to cook until the vermicelli is tender. Drain into colander. While the pasta is cooking, heat the oil in a small skillet over medium heat. Add the garlic; saute until golden, about 2 minutes. Placed the drained vermicelli mixture in a serving bowl. Add the garlic oil, Parmesan cheese and pepper; toss to mix well. Serve immediately.Serving Size: 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user SUITECHIC1979.

The nutritional information for Zucchini-Vermicelli Toss is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 602.3

• Total Fat: 18.2 g
• Cholesterol: 5.9 mg
• Sodium: 144.3 mg
• Total Carbs: 91.6 g
• Dietary Fiber: 6.6 g
• Protein: 18.3 g

The dietary needs meet for Zucchini-Vermicelli Toss is Vegetarian