Title: Vegetable Vermicelli with Tomato Butter Sauce
Categories: Pasta Vegetarian
Yield: 6 Servings

6	tb	Butter
4	oz	Assorted wild mushrooms such as oyster or shitake
1	lg	Leek; washed and trimmed to 2-inches, cut into julienned s
1	lg	Carrot; pared, cut into julienne strips
1	md	Zucchini; julienned
1	md	Yellow squash, julienned
2	lg	Garlic cloves; minced
1	ts	Salt
1/2	ts	Freshly ground pepper
1	cn	(16 ounces) diced tomatoes, undrained
1	tb	Lemon juice
12	oz	Vermicelli or thin spaghetti
1/4	c	Chopped fresh basil
		Parmesan cheese (freshly grated)

Heat 3 tablespoons of butter in a large non-stick skillet over medium-high heat. Add mushrooms to skillet and cook until tender. Remove from skillet and set aside. Add another 1 tablespoon butter to skillet. Add vegetables and garlic. Cook over medium heat until almost tender, about 4 minutes.

Add tomatoes and lemon juice to skillet. Heat until hot. Stir in remaining butter and reserved mushrooms.

In large pot of boiling salted water cook vermicelli until al dente or almost tender. Drain well. Return pasta to cooking pot. Add sauce and toss gently to coat well. Serve with Parmesan cheese and sprinkle with basil.

Yield: 6 servings Serving size: 3/4 cup

Nutritional Information

per serving Calories 700 Total Fat 21 g Total Carbohydrates 98 g Protein 30 g Vitamin A 96 %DV Calcium 501 mg

Copyright American Dairy Association (Reprinted with permission)

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