basil vermicelli basil vermicelli Israeli Kitchen Basil cubes imported from Israel are used to create the perfect basil flavor. (Photo: Sarah F. Berkowitz)

Basil vermicelli with julienned vegetables

This colorful pasta dish gives you veggies and carbs in one delicious combo.

Print
  • Yield: Serves 4
  • Prep time: 30 minutes
  • Cook time: 20 minutes

Like so many of you, I am a huge fan of pasta, herb and veggie dishes. They’re just so easy – you’ve got everything you need to fill you up and satisfy your taste buds in one easy dish.

The prep’s not bad either on this one. Although I will admit that I own both a julienne peeler and a mandolin. What can I say, I like my kitchen toys. Either one will work great for this recipe, but if you don’t have them, simply cut thin slices of each veggie and then slice again into thin strips.

Ingredients

  • 1 pound vermicelli or linguini
  • 1 sweet potato, peeled
  • 1 large zucchini
  • 1 large onion, peeled
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 6 frozen basil cubes*
  • 1 teaspoon salt
  • 1/2 teaspoon crushed pepper

Directions

Cook vermicelli according to package directions.

Julienne the sweet potato, zucchini and onion using a mandolin or julienne peeler.

Add minced garlic to veggies, and sauté for 5 minutes on medium heat to soften.

Drain pasta, add veggies, basil cubes, salt and pepper. Toss to coat.

*I use Dorot brand frozen basil cubes imported from Israel, which are available at Whole Foods, Trader Joe’s and other popular supermarkets.

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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