Vermicelli with Lemony Green Vegetables
Vermicelli With Lemony Green Vegetables is an moderately easy dinner. Made with 1 (7 or 8 oz.) pkg. uncooked vermicelli, 4 c. mixed bite size pieces green vegetables, 1/4 c. butter, 1 tbsp. lemon zest and 1/2 c. milk, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π¨βπ³ Instructions
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.
π· Perfect Pairings
Complete your meal with these
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