1 large red onion, sliced and separated into rings
1 tablespoon olive oil
2 garlic cloves, minced
1 package (10 ounces) fresh spinach, torn
2 tablespoons lemon juice
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup crumbled Gorgonzola cheese
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.