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    Vermicelli with Tomato Cream Sauce

    Source of Recipe
    8 ounces vermicelli pasta
    1 1/4 cups spaghetti sauce
    1/3 cup half-and-half
    1 clove garlic, crushed
    1/8 teaspoon salt
    1/8 teaspoon ground black pepper
    2 tablespoons grated Parmesan cheese
    2 tablespoons chopped fresh parsley

    Cook vermicelli according to package directions; drain.
    While vermicelli cooks, combine spaghetti sauce, half-and-half, garlic, salt and pepper in a saucepan. Heat until hot, but do not boil. Toss with cooked vermicelli and garnish with Parmesan cheese and parsley. Serve immediately.

    Serving Size: 4




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