Vermicelli With Sauce Verde Recipe
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Vermicelli With Sauce Verde
8 oz Vermicelli, uncooked
1 cup Packed fresh parsley
1 cup Packed fresh spinach
1/4 cup Butter or margarine
- softened
1/4 cup Olive or vegetable oil
1/4 cup Grated Parmesan cheese
1/4 cup Grated Romano cheese
2 tbsp Chopped walnuts
1 Garlic clove
3/4 tsp Salt
1/2 tsp Dried basil leaves
Walnut halves
1. Cook pasta according to package directions; drain.
2. Meanwhile, wash parsley and spinach; shake to remove excess water,
allowing moisture to cling to leaves. In blender or food processor,
process greens with remaining ingredients except walnut halves until
mixture is a thick puree with some specks still visible. If sauce
seems too thick, add small amount of water. (Sauce thins out on hot
pasta.)
3. Toss hot pasta with sauce. Serve immediately. Garnish with walnut
halves. 4 servings.
Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master
format by Karen Mintzias |
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Weight loss hints and tips
If you want to become slim and enhance your all round healthfulness, then, as any dietician will tell you, you need to undertake a carefully prepared sensible weight loss system. Theoretically, this need to incorporate five standard portions of fruit & veg daily and also contain the correct blend of nutrients.
When buying food, dieters ordinarily focus on chain store and branded products labelled 'low fat'. To do this is ordinarily an error, seeing as how a food may be low in fat content, but still high in calories and carbohydrates.
When deciding on a weight loss program, the important thing is to attempt to moderate your consumption of salt, fat and refined carbohydrate.
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