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    VRM: Vermicelli with Green Vegetables


    Source of Recipe


    Mary Wilson (Prodigy food boards)

    * Exported from MasterCook *

    Vermicelli with Lemony Green Vegetables

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Pasta

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 package vermicelli (7 oz)
    1/4 cup margarine or butter
    4 cups mixed bite pieces green
    vegetables (asparagus
    - broccoli, green beans
    -- Chinese pea pods
    -- or zucchini)
    1 tablespoon lemon peel -- grated
    1/2 cup milk
    1 package cream cheese -- cut into cubes
    - and softened (3 oz)
    1/2 cup Parmesan cheese

    Cook and drain vermicelli as directed on package. While vermicelli is cooking, melt margarine in 10-inch skillet or wok over medium heat. Add vegetables; stir-fry 4 to 6 minutes or until crisp-tender. Toss vegetables and lemon peel. Remove vegetables from skillet; keep warm.

    Heat milk and cream cheese in same skillet, stirring constantly, until smooth and creamy. Stir in Parmesan cheese. Toss vermicelli and cheese sauce. Serve vegetables over vermicelli.

    Note: You can use any combination of vegetables to make this speedy pasta dish. Use a vegetable peeler to slice the zucchini into thin ribbons.

    Per serving: 460 cal, 24 g fat, 10 g sat, 35 mg chol, 410 mg sod, 49 mg carb, 4 g fib, 16 g protein


    Source:
    "Mary Wilson"

    S(Master-Cook format by):
    "Judi M. Phelps (judimae@earthlink.net)"

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