Vegetable cooking spray
1 c. chopped green onions
1/2 c. chopped fresh parsley
2 cloves fresh parsley
2 cloves garlic, crushed
2 c. finely shredded cabbage
2 c. peeled, chopped tomato
1/2 c. sliced radishes
1/2 c. chopped carrots
1/2 c. chicken broth
1/4 c. tomato paste
1 tsp. dried whole basil
Freshly ground pepper to taste
1 lg. tomato, cut into wedges
4 oz. uncooked vermicelli
1 c. (4 oz.) shredded Cheddar cheese

Coat a 10-inch skillet with cooking spray; place over medium heat until hot. Add onions, parsley and garlic; saute until tender. Add cabbage, chopped tomato, radishes, carrot, chicken broth, tomato paste, basil and pepper. Cover and simmer 10 minutes. Stir in tomato wedges; cook just until thoroughly heated.

Cook vermicelli according to package directions, omitting salt; drain.

Serve vegetable sauce over hot vermicelli. To each serving with 1/4 cup shredded cheese. Yields 4 servings (about 292 calories per serving).