Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large cloves garlic, minced
- ½ cup olive oil
- 2 tbsp salt
- 4 to 6 quarts boiling water
- 1 lb vermicelli
- grated Parmesan cheese
- pepper to taste
Directions
Sauté garlic in olive oil 10 minutes. Don't brown.
Cover; keep hot.
Meanwhile, add salt to rapidly boiling water; gradually add vermicelli so water continues to boil.
Cook uncovered, stirring occasionally until tender.
Drain in strainer.
Reserve ¼ cup cooking water.
Stir reserved water into garlic/oil mixture.
Pour over vermicelli.
Serve with Parmesan cheese and pass the pepper mill.
Category:Cathy's Recipes
Category:Parmesan cheese Recipes
Category:Vermicelli Recipes
Category:Garlic Recipes