Creamy Veggie Vermicelli

• 2 cups fresh broccoli florets
• 2 cups cut fresh asparagus (1-inch pieces)
• 1/4 cup butter, cubed
• 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 broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions.
2. 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.
3. Stir lemon peel into the vegetables. Drain vermicelli; place in a large serving bowl. Add vegetables and cheese sauce; toss to coat. Serve immediately.

fresh broccoli florets, fresh asparagus, butter, vermicelli, cream cheese, milk, parmesan cheese, salt, pepper

Taken from www.tasteofhome.com/recipes/creamy-veggie-vermicelli/ (may not work)