Michelle's Light Pasta
By
Michelle Armbruster
@chelle1964
1
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.
Rating:
★★★★★ 1 vote
Serves:
2-4
Prep:
5 Min
Cook:
15 Min
Ingredients
- 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
- 1Combine olive oil, balsamic vinegar, garlic and onion, until onion is translucent. Add tomatoes, saute until tomatoes are soft.
- 2Combine with cooked pasta and salt. Add fresh basil and parmesian cheese to taste.
About Michelle's Light Pasta
Course/Dish: Pasta
Other Tag: Quick & Easy
