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Spinach Vermicelli

 Spinach Vermicelli
“Not only is this simple dish nutritious and meatless, it also offers the goodness of spinach,” says Charleen Berkers of Palgrave, Ontario.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 8 ounces uncooked vermicelli
  • 1 large red onion, sliced and separated into rings
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 package (10 ounces) fresh spinach, torn
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup crumbled Gorgonzola cheese

Directions

  • Cook vermicelli according to package directions. Meanwhile, in a
  • large nonstick skillet, saute onion in oil until crisp-tender. Add
  • garlic; saute 1 minute longer. Add the spinach, lemon juice,
  • tarragon, salt and pepper; saute for 2 minutes or until spinach is
  • wilted.
  • Drain vermicelli; toss with spinach mixture. Sprinkle with cheese.
  • Yield: 6 servings.
Nutritional Facts: 1 cup pasta with about 1 tablespoon cheese equals 220 calories, 6 g fat (3 g saturated fat), 8 mg cholesterol, 296 mg sodium, 33 g carbohydrate, 3 g fiber,

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Spinach Vermicelli (continued)

Nutritional Facts: 9 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.