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    Vermicelli Toss

    Source of Recipe

    Mel/hplsnlv (EDC)

    List of Ingredients

    1 pound fresh asparagus or snow peas
    7 oz uncooked vermicelli
    1 cup grape tomato halves
    4 green onions, chopped
    2 T fresh basil, chopped
    1 1/2 t minced fresh thyme
    salt and pepper to taste
    2/3 cup Italian dressing
    2 T fresh lemon juice

    Recipe

    Snap off tough ends of aparagus and cut into 2-inch pieces.

    Cook pasta according to packagae directions, adding asparagus or the snow peas for the last minute of cooking: drain. Rinse with cold water; drain.

    Place pasta and asparagus in a large bowl. Add remaining ingredients, tossing to coat. Chill if desired.

 

 

 


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