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Parmesan Rice & Pasta Pilaf


  • 2 Tbsp olive oil
  • 1/2 C finely broken vermicelli, uncooked
  • 2 Tbsp diced onion
  • 1 C long-grain white rice, uncooked
  • 1 1/4 C hot chicken stock
  • 1 1/4 C hot water
  • 1/4 tsp ground white pepper
  • 1 bay leaf
  • 2 Tbsp grated parmesan cheese


  1. In a large skillet, heat oil.
  2. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat.
  3. Drain off oil.
  4. Add rice, stock, water, pepper, and bay leaf.
  5. Cover and simmer 15-20 minutes.
  6. Fluff with fork.
  7. Cover and let stand 5-20 minutes.
  8. Remove bay leaf.
  9. Sprinkle with cheese and serve immediately.

Yield: 6 servings

Serving Size: 2/3 cup each

Nutrition at a glance
Each Serving Provides:
amount per serving
Calories 172
Total Fat 6 g
Saturated fat 1 g
Cholesterol 4 mg
Sodium 193 mg

Source: NHLBI/NIH. Stay Young at Heart recipes.




Vegetables and pasta


  • 2 red bell peppers, cut into strips
  • 2 zucchini, cut into ½-in. chunks
  • 2 yellow squash, cut into ½-in. chunks
  • 2 cloves garlic, peeled
  • ½ c. half-and-half
  • 8 oz. cooked penne pasta
  • Grated Parmesan cheese
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 2 tbsp. water


  1. Preheat oven to 425 degrees F.
  2. In roasting pan, toss vegetables and garlic with olive oil, salt, and pepper.
  3. Bake uncovered for 20 minutes or until tender, stirring occasionally.
  4. Spoon half of the vegetables into blender and add half-and-half and water.
  5. Process until smooth.
  6. Toss pasta with vegetable puree in large serving bowl.
  7. Spoon the rest of the vegetables on top.
  8. Sprinkle with the Parmesan cheese.

Serves 4.

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