Ingredients
8 ounces uncooked vermicelli1 large red onion, sliced and separated into rings1 tablespoon olive oil2 garlic cloves, minced1 package (10 ounces) fresh spinach, torn2 tablespoons lemon juice1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon1/4 teaspoon salt1/8 teaspoon pepper1/3 cup crumbled Gorgonzola cheese
Preparation
Cook vermicelli according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the spinach, lemon juice, tarragon, salt and pepper; saute for 2 minutes or until spinach is wilted.
Drain vermicelli; toss with spinach mixture. Sprinkle with cheese.
