6 oz. uncooked vermicelli
2 tbsp. olive oil
1 c. sliced zucchini
2 c. med. chopped tomatoes (fresh or canned)
1/4 c. fresh chopped basil or 1 tsp. basil leaves
1/4 tsp. fresh ground pepper
1/2 c. grated Parmesan cheese
2 cloves garlic chopped

Cook vermicelli to desired doneness as directed on package. Drain and rinse. Keep warm.

In a large skillet, heat oil, lightly saute zucchini and garlic. Stir in tomatoes, basil and pepper. Cook until thoroughly heated and slightly thickened, stirring occasionally. Top vermicelli with tomato mixture and sprinkle with cheese. Serves 4.