Creamy Veggie Vermicelli Recipe

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

Creamy Veggie Vermicelli Recipe

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

Ingredients

  • 2 cups broccoli florets
  • 2 cups cut fresh asparagus (1-inch pieces)
  • 1/4 cup butter or margarine
  • 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 the broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions.
In a saucepan, cook and stir the cream cheese and milk over medium heat until smooth and blended. 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 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 each: 342 calories, 18g fat (11g saturated fat), 49mg cholesterol, 433mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 14g protein.

  • 2 cups broccoli florets
  • 2 cups cut fresh asparagus (1-inch pieces)
  • 1/4 cup butter or margarine
  • 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
  1. 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.
  2. In a saucepan, cook and stir the cream cheese and milk over medium heat until smooth and blended. Add 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 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Veggie Vermicelli

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review