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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A few tips on healthy eating
If you enjoy eating, but want to shed a few pounds and develop your overall vitality, then, as any dietician will tell you, you ought to undertake a carefully planned healthy meal plan. At best, this should contain five measures of fruit & veg a day and also require the right mixture of fat, carbs and proteins.
When buying food, dieters frequently direct their attention on food store and well known food items sold as 'low-fat'. This is far too often a miscalculation, for a food might be reduced in fats, but still contain excess calories and carbs.
In deciding on a weight loss regime, it is essential to endeavour to regulate your consumption of fats, refined carbohydrates and salt.
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