Monday, July 16, 2007

Yummy recipe

I made this for dinner last night and I ended up with little picky people asking for more! I used whole wheat pasta,2% milk,and light cream cheese.I also added a few spoons of pine nuts.It really was EXCELLENT! This one is going in the old Longaberger recipe basket for sure!!!!

Creamy Veggie Vermicelli

2 cups fresh broccoli florets

2 cups cut fresh asparagus (1-inch pieces)

1/4 cup butter, cubed

8 ounces uncooked vermicelli

2 packages (3 ounces each) cream cheese, cubed

1 cup milk

3/4 cup grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon grated lemon peel


In a large skillet, saute the broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions.
In a large saucepan, cook and stir the cream cheese and milk over medium heat until smooth. Add Parmesan cheese, salt and pepper; cook 2 minutes longer or until blended. Remove from the heat.
Stir lemon peel into the vegetables. Drain vermicelli; place in a large serving bowl. Add vegetables and cheese sauce; toss to coat. Serve immediately. Yield: 4-6 servings.

1 comment:

Paradise at last! said...

I'm going to try this looks good!