Creamy Veggie Vermicelli Recipes

CREAMY VEGGIE VERMICELLI

Steps:

• 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 zest into the vegetables. Drain vermicelli; place in a large serving bowl. Add vegetables and cheese sauce; toss to coat. Serve immediately.

VEGETABLE VERMICELLI

Steps:

• Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.

CREAMY VEGGIE VERMICELLI

Steps:

• 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.

VERMICELLI WITH LEMON CREAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
• Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
• Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
• Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
• Drain verimicelli and add to sauce. Mix, and serve.

CREAMY VEGGIE VERMICELLI

Steps:

• 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.

CREAMY VEGGIE VERMICELLI

Steps:

• 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.

CREAMY VEGGIE VERMICELLI

Steps:

• 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.