Grace's 17 Minute Vermicelli

Think You’re Too Busy to Eat Healthy?
Try This Easy Plant Based Recipe!

I know I have struggled some days with the desire to cook a healthy, fulfilling and nutritious meal. When I have zero motivation to do so. On days like that, this is one of my go to recipes that doesn’t require crazy ingredients or a lot of time! In under 20 minutes you have a filling satisfying meal that is plant based and energy packed. I hope you enjoy it as much as I do after a long day.

– Grace Thompson, CPT, CKI, TR

17 Minute Vermicelli

Olive Oil – 2 tablespoons
White or Red Onion, thinly sliced – ½
Minced Garlic – 2 to 3 cloves
Lentil or whole wheat vermicelli pasta – 1 lb
Spinach or Kale – 2 cups, chopped
Ground Cumin – 1 tsp
Turmeric – ½ teaspoon
Salt – ¼ Teaspoon
Tomato Sauce – 1 Can, no salt added
Vegetable Broth – 4 Cups
Lime Juice – 2 Teaspoon
Chopped Cilantro – ¼ Cup

Optional

Garlic Powder – ¼ Teaspoon
Crushed Red Pepper Flakes

Directions:

Crush pasta into 3in size pieces.
Warm Olive Oil in Large soup pot over medium heat
Add onions and Saute for about one minute
Then add pasta to oil and saute for about two minutes
Add spinach, garlic, cumin, tumeric and salt to pot
Stir all ingredients to avoid clumps
Add tomato sauce to broth, making sure the pasta is covered
Allow all ingredients to simmer for 5-8 Minutes (depending on desired firmness)
Remove from heat, fold in lime juice and cilantro
Ready to Serve!