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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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When I first met my husband, he didn't like any green vegetables. Now, this is his favorite dish! Ingredients:
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 |
Directions:
1. In a large skillet, saute broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions.
2. In a large saucepan, cook and stir the cream cheese and milk over medium heat until smooth. Add the Parmesan cheese, salt and pepper; cook 2 minutes longer or until blended. Remove from the heat.
3. 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.
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