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Verdi Vegetables with Vermicelli

A lovely summer recipe to be eaten warm or cold, with chunks of crusty French bread.

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350g/12oz dried vermicelli (long, thin spaghetti)
Dash of olive oil
25g/1oz butter
350g/12oz mangetout, sliced lengthways
225g/8oz courgettes, shredded lengthways
75g/3oz pimiento-stuffed olives, sliced
Salt and freshly ground black pepper
2tbsp chopped fresh parsley
2tbsp chopped fresh mint
Squeeze of fresh lime juice

To Garnish:

Fresh herbs
Lime slices


Serves: 4


Bring a large saucepan of water to the boil and add the vermicelli with a dash of olive oil. Cook for about 5 minutes, stirring occa­sionally, until tender. Drain and set aside.

Melt the butter in a large frying pan and sauté the sliced mangetout and the courgettes for about 5 minutes, stirring occasionally.

Add the remaining ingredients except the lime juice to the vegetable mixture and cook for a further 5 minutes, stirring occasionally. Mix in the vermicelli and cook for 2-3 minutes, until heated through. Squeeze the fresh lime juice over the mixture and serve, garnished with fresh herbs and lime slices.

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