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Creamy Veggie Vermicelli

 Creamy Veggie Vermicelli
When I first met my husband, he didn't like any green vegetables. Now, this is his favorite dish!
4-6 ServingsPrep/Total Time: 25 min.

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

  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 342 calories, 18 g fat (11 g saturated fat), 49 mg cholesterol, 433 mg sodium,

2 of 2

Creamy Veggie Vermicelli (continued)

Nutritional Facts: 34 g carbohydrate, 3 g fiber, 14 g protein.