A throwback pasta recipe

Taking a high school food and nutrition class was the catalyst that inspired me to become a registered dietitian. I always knew I wanted to use food in my career. Becoming a dietitian allows me to use food to ensure people maintain their best health and receive the best nutrition.

One recipe that I learned to make during this serendipitous nutrition class was vermicelli with fresh herbs. Pasta acts as the perfect vehicle for the 4 types of fresh herbs in the dish. Add in olive oil and chopped tomatoes and you will have an easy and refreshing dish. I hope you try to make this recipe as it’s one I’ve enjoyed since high school.

Vermicelli with Fresh Herbs
1 box whole wheat vermicelli noodles (14oz or 16oz box)
1T freshly chopped basil
2t freshly chopped parsley
2t freshly chopped rosemary
2t freshly chopped sage
1/4 C extra virgin olive oil
1 pint (2C) grape tomatoes, sliced in half
Salt and pepper, to taste

1. In a large pot, boil vermicelli per package directions.
2. As pasta is cooking, toss olive oil with fresh herbs in a large mixing bowl.
3. Once pasta is finished cooking, drain pasta.
4. Add pasta and tomatoes to oil and herb mixture. Toss to combine. Season with salt and pepper to taste.

#TedoneTip
Use any variety of freshly chopped herbs that you would like. The total amount of chopped herbs should equal 3 tablespoons.