Mediterranean Vermicelli with Cooked Turkey

(0 Ratings)
Recipe Yield: 3 to 4 Servings


  • 1 package (4.6 ounces) PASTA RONIĀ® Garlic and Olive Oil Vermicelli
  • 1-3/4 cups water
  • 2 tablespoons of margarine, butter or spread with no trans fat
  • 1/2 cup thinly sliced red or yellow onion
  • 1/2 teaspoon dried oregano leaves
  • 2 cups chopped cooked turkey
  • 3 cups loosely packed fresh baby spinach leaves
  • 2 plum tomatoes, coarsely chopped
  • 1/4 cup pitted ripe or kalamata olive slices
  • Crumbled Feta cheese (optional)

Preparation Steps

  1. In a medium saucepan, bring to a boil: 1 3/4 cups water and 2 tablespoons margarine. Reduce heat to medium.
  2. Slowly stir in pasta, Special Seasonings, onion and oregano. Boil uncovered 6 minutes. Stir in turkey. Return to a boil. Continue cooking 2 to 4 minutes or until pasta is tender, stirring frequently.
  3. Sauce will be thin. Stir in spinach, tomatoes and olives. Let stand 3 to 5 minutes to thicken. Serve with cheese, if desired.