The weather is forecast to be in the 70’s ALL WEEK. I just about shouted for joy! I love finally being able to walk outside with a jacket, and feel the sun on my skin again! As soon as it starts getting warm like this – all the heavy soups, stews, and casseroles go out the window. I start to crave fresh, light meals. I saw this recipe using fresh roma tomatoes and parsley, and I knew I had to make it. It was amazing. And really, it was the perfect meal for warmer weather. You could add a little more “heartiness” as my husband would call it with some grilled chicken – and it’s a great recipe for cleaning out your crisper drawer! You can add all the fresh veggies you want!
Steph
Serves: 4
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 pound vermicelli pasta
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 10 roma tomatoes, chopped
- salt, to taste
- 1 tablespoon chopped parsley
- 1 tablespoon Cajun seasoning
- 1/2 cup Parmesan cheese
- 1/2 cup Mozzarella cheese
Instructions
- Bring a large pot of water to a boil.
- Add pasta and boil for 8-10 minutes.
- While the pasta is boiling, heat olive oil and garlic in a large sauce pan. Once it has started to brown, add the chopped tomatoes.
- Simmer for about 10 minutes, and then mash your tomatoes with a fork.
- Add salt, parsley, and Cajun seasoning and simmer for about 5 more minutes.
- Remove from heat and serve over pasta.
- Top with Parmesan and Mozzarella cheese.
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