Michelle's Light Pasta

Michelle's Light Pasta Recipe

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Michelle Armbruster


I don't like the heavy red or white pasta sauces and accidentally created this when I added the balsamic vinegar instead of extra olive oil. My 7 year old daughter loves the flavor, but still does not like the tomatoes. I find it makes a good meal for me and my husband prefers it as a side dish for his fish. It can be adjusted to suit you our your guests. Most of my friends prefer the whole wheat pasta and it works food for this as well.


★★★★★ 1 vote

5 Min
15 Min


  • 1 pt
    cherry tomatoes, halved
  • 3 Tbsp
    olive oil
  • 1 Tbsp
    balsamic vinegar
  • 1/4 c
    chopped onion
  • 1 clove
    minced garlic
  • 1/2 pkg
    vermicelli, cooked
  • 1 pinch
    sea salt
  • ·
    fresh chopped basil to taste
  • ·
    freshly grated parmesian cheese to taste

How to Make Michelle's Light Pasta


  1. Combine olive oil, balsamic vinegar, garlic and onion, until onion is translucent. Add tomatoes, saute until tomatoes are soft.
  2. Combine with cooked pasta and salt. Add fresh basil and parmesian cheese to taste.

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About Michelle's Light Pasta

Course/Dish: Pasta
Other Tag: Quick & Easy

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