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Creamy Veggie Vermicelli Recipe
Creamy Veggie Vermicelli Recipe photo by Taste of Home

Creamy Veggie Vermicelli Recipe

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When I first met my husband, he didn't like any green vegetables. Now, this is his favorite dish!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings

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

Nutritional Facts

1 serving (1 each) equals 342 calories, 18 g fat (11 g saturated fat), 49 mg cholesterol, 433 mg sodium, 34 g carbohydrate, 3 g fiber, 14 g protein.

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.
Originally published as Creamy Veggie Vermicelli in Country June/July 2003, p51

Nutritional Facts

1 serving (1 each) equals 342 calories, 18 g fat (11 g saturated fat), 49 mg cholesterol, 433 mg sodium, 34 g carbohydrate, 3 g fiber, 14 g protein.

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