Spinach Vermicelli Recipe
Spinach Vermicelli Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“Not only is this simple dish nutritious and meatless, it also offers the goodness of spinach,” says Charleen Berkers of Palgrave, Ontario.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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.
Originally published as Spinach Vermicelli in Healthy Cooking April/May 2008, p44

Nutritional Facts

1 cup: 220 calories, 6g fat (3g saturated fat), 8mg cholesterol, 296mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. Drain vermicelli; toss with spinach mixture. Sprinkle with cheese. Yield: 6 servings.
Originally published as Spinach Vermicelli in Healthy Cooking April/May 2008, p44

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