Saute onions and garlic in olive oil until lightly brown, add tomatoes and simmer 10 minutes, add water and bring to boil. Add zucchini and basil and cook 10 minutes. Add Vermicelli and cook on low heat until tender, stirring occasionally.
Per Serving: 393 Calories (31.6% from fat); 14g Fat (2g Sat, 10g Mono, 1g Poly); 9g Protein; 60g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 570mg Sodium. Food Exchanges: 3 Grain (Starch); 3 Vegetable; 2 1/2 Fat.