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Name: Vermicelli with Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Weight Watchers
Ingredients: 1 tablespoon Olive oil; 1 Red onion thinly sliced; 2 Garlic cloves thinly sliced; 1 Tomato chopped; 1 teaspoon Italian seasoning; 2 Red potatoes peeled and chopped; 2 Zucchini about 3/4 cups, chopped; 4 cups Low sodium chicken broth; 1/4 pound Vermicelli broken in half; 1/2 cup Fresh basil; 3 tablespoons Parmesan cheese grated

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INGREDIENTS

1 tablespoon Olive oil
1 Red onion ; thinly sliced
2 Garlic cloves ; thinly sliced
1 Tomato ; chopped
1 teaspoon Italian seasoning
2 Red potatoes ; peeled and chopped
2 Zucchini ; about 3/4 cups, chopped
4 cups Low sodium chicken broth
1/4 pound Vermicelli ; broken in half
1/2 cup Fresh basil
3 tablespoons Parmesan cheese grated

Servings

INSTRUCTIONS

Heat in oil in a large nonstick saucepan over medium heat.

Add the onion and garlic; cook until onion begins to soften, about 5 minutes.

Stir in the tomato and Italian seasoning; cook until both the tomato and onion are very tender about 5 more minutes.

Add potatoes, zucchini, and broth; bring to a boil.

Cover and simmer until the vegetables are tender, about 10 minutes.

Stir in the pasta and cook until tender, about 5 minutes.

Remove from heat stir in basil and Parmesan cheese.

NOTES

Serve with crusty bread. WW-3 points per serving

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Nutrition

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Serving Size: 1 Serving (286g)
Recipe Makes: 6 Servings

Calories: 149
Calories from Fat: 10 (7%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 0.7mg		0 %
Sodium 270.4mg		9 %
Potassium 629.1mg		17 %
Total Carbohydrate 31.8g		9 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 28.7g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 149

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