Vermicelli with No-Cook Tomato Sauce
Yield: | 4 Servings |
Categories: | Pasta |
-Waldine Van Geffen VGHC42A | ||
2 | Eggs | |
1/2 | c | Oil-pk sun-dried tomatoes; slivered |
1/4 | c | Olive oil from tomatoes; or 1/2 c |
1/2 | c | Parmesan; fresh grated |
1/2 | c | Parsley; chopped |
2 | cl | Garlic; minced |
1 | tb | Lemon juice |
8 | oz | Vermicelli or thin spaghetti cooked al dente |
Salt and pepper |
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