15-Minute Vermicelli with Tomatoes and Feta Recipe
Daily Value: 105%
|Folic Acid (B9)||52µg||13%|
|Fatty acids, total monounsaturated||24g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
I love making this recipe when I'm craving something warm and cheesy but don't have the time or patience to make anything complicated. While I actually used quinoa noodles in the photo, I usually use brown rice vermicelli that becomes soft and pliable when soaked in hot water for 2-3 minutes — amazing, I know. This cuts down the time spent boiling the pasta so the whole thing can be pulled together in under 5 minutes. But you can also use any kind of pasta and it will still be a quick meal.
Lighter and less filling than traditional pasta, these vermicelli noodles are perfect for this almost no-cook dish. I usually throw in whatever I have on hand, so feel free to add chopped broccoli, peppers, snow peas, canned corn, chickpeas or any other vegetables or herbs that you have.
- 1 package of brown rice noodles, preferably Golden Flying Horse vermicelli
- 5-6 grape tomatoes, sliced in half lengthwise
- 1/2 cup feta, crumbled, preferably Bulgarian
- Pinch (or two) of dried red chile flakes
- Extra-virgin olive oil
- Good-quality sea salt and freshly ground black pepper, to taste
- Zest of ¼ of a lemon
- ¼ cup chopped fresh parsley or mint (optional)
Soak the noodles in hot water for about 2-3 minutes, or according to package instructions. Drain. Then toss with the remaining ingredients and combine.
Total Time: 10-15 minutesServings: 1
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