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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