Tomato and Basil Vermicelli

• 6 ounces uncooked vermicelli
• 2 tablespoons olive oil
• 1 cup thin sliced zucchini
• 2 garlic cloves, crushed
• 2 cups chopped roma tomatoes
• 14 cup fresh basil, chopped
• 14 fresh ground pepper
• 12 cup fresh grated parmesan cheese

1. Cook vermicelli to al dente as directed on package.
2. Drain.
3. Rinse with hot water and keep warm.
4. In large skillet heat oil.
5. Lightly sautee zucchini and garlic.
6. Stir in tomatoes, basil and pepper.
7. Cook until thoroughly heated and slightly thickened.
8. In 4 dishes, spoon 1/4 of the hot vermicelli and top each with 1/4 of the tomato mixture.
9. Sprinkle with cheese and serve immediately.

vermicelli, olive oil, zucchini, garlic, roma tomatoes, fresh basil, ground pepper, parmesan cheese

Taken from www.food.com/recipe/tomato-and-basil-vermicelli-262108 (may not work)