RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4460
| View Recipe |
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| Recipe Name: |
Mexican Style Vermicelli - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.05
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Pork Cutlets with Tomato Sauce. |
| Comments: |
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Ingredients:
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Directions:
Line a plate with paper towels.
In a large non-stick skillet, heat 3 tablespoons oil over medium heat. Add pasta and sauté gently, stirring frequently, 3 to 4 minutes or until lightly browned. Transfer pasta with a slotted spoon or spatula to the paper towel-lined plate.
To the skillet, add remaining oil and heat on medium heat. Add onion and garlic and sauté until tender, about 4 minutes.
Add tomatoes and chilies and bring to a simmer over medium-high heat. Simmer, uncovered, for 5 minutes.
Add stock and salt, and stir until blended. Raise heat to high and bring to a boil, Stir in pasta and reduce heat to simmer. Cover pan and simmer gently, stirring occasionally, until pasta is tender and all stock as been absorbed, 10 to 15 minutes (if you are using a thicker pasta, it may take up to 25 minutes).
Divide pasta among 4 dinner plates and top with cheese. |
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| Nutrition per Serving: |
| Calories: |
312 |
Total Carbs: |
29.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
9.8 |
Fat: |
18.0 |
Protein: |
10.31 |
| Fiber: |
1.88 |
Sodium: |
293.09 |
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