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Categories:Viewed: 3 - Published at: 9 days ago
Ingredients
- 1 (7 or 8 oz.) pkg. uncooked vermicelli
- 4 c. mixed bite size pieces green vegetables
- 1/4 c. butter
- 1 Tbsp. lemon zest
- 1/2 c. milk
- 1 (3 oz.) pkg. cream cheese, diced and softened
- 1/2 c. grated Parmesan cheese
- salt and pepper to taste
Method
- Cook pasta as directed on package.
- Drain.
- Cook vegetables in butter in a large skillet or wok, stir-frying until tender-crisp, about 7 minutes. Toss with lemon zest.
- Remove from pan and keep warm.
- Heat milk and cream cheese until smooth and creamy. Stir in Parmesan cheese, salt and pepper. Toss with pasta.
- Serve vegetables over pasta with lemon wedges and coarsely ground pepper.
