Servings: 3

Weight Watcher Smart Points: 5

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 3 cups Beef Broth
  • 2 tablespoons chopped Fresh Cilantro
  • 1 large Garlic Clove (or 2 small to medium size cloves)
  • ½ teaspoon ground Cumin
  • ½ teaspoon ground Black Pepper
  • 1 whole Lime
  • Short pieces of Vermicelli Noodles (7 ounce package)
  • 2 tablespoons Olive Oil
  • 2 tablespoons chopped Fresh Oregano (or 2 teaspoons dried oregano leaves)
  • ½ cup grated Parmesan Cheese
  • 1 Medium Size Red Bell Pepper (or green)
  • ½ teaspoon Salt (or salt to taste)
  • 1 Serrano Hot Pepper
  • 1 can cut Tomatoes (14.5 ounces)
  • 1 whole Zucchini
  • ½ of a medium size White or Yellow Onion


  1. Chop the onion and cut the red bell pepper into about 2 inch pieces
  2. Then cut the zucchini into bite size pieces, dice the Serrano hot pepper, and dice the garlic
  3. Heat a pan on medium heat and add the olive oil, onion, red bell pepper, and Serrano pepper
  4. Sauté the veggies for about 5 minutes
  5. Then add the noodles and garlic, and stir them in with the oil and veggies.Continue stirring until most of the noodles turn a light golden brown
  6. Add the canned tomatoes, beef broth, and the zucchini
  7. Chop the fresh oregano and add it to the pan along with the ground pepper, cumin and salt.Stir together all ingredients and turn the heat down to low
  8. Cover the pan with a lid for about 8 minutes or until the liquid is absorbed by the noodles
  9. Chop the Cilantro.Right before serving, stir in the grated parmesan cheese, lime juice, and chopped cilantro
  10. Serve as a main or side dish.

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