Wednesday, May 28, 2008

Creamy Veggie Vermicelli

(I got this recipe from All Recipes - also see it here)

We really like this recipe, and we usually use broccoli & asparagus, but you could use any veggies... peas, mushrooms, peppers, zucchini, etc. Some chicken would also be delicious (maybe I will try that next time).

Creamy Veggie Vermincelli
From: All Recipes

2 cups fresh broccoli florets
2 cups cut fresh asparagus (1 inch pieces)
1/4 cup butter, cubed
8 oz uncooked Vermicelli (we actually use bowtie sometimes)
6 oz cream cheese, cubed
1 cup milk
3/4 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1 Tbs grated lemon peel

1. In a large skillet, saute the broccoli and asparagus in butter for 8-10 min or until tender crisp.

2. Meanwhile, cook vermicelli according to package directions

3. In a large saucepan, cook and stir the cream cheese and milk over medium heat until smooth.

4. Add Parmesan cheese, salt and pepper; cook 2 minutes longer or until blended. Remove from the heat.

5. stir lemon peel into the vegetables. Drain vermicelli; place in a large serving bowl. Add vegetables and cheese sauce and toss to coat. Serve immediately.

Yield: 4-6 servings

*** Notes: I suggest using a wide bowl and not a deep bowl... easier to coat. ***

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