Ingredients
2 cups fresh broccoli florets2 cups cut fresh asparagus (1-inch pieces)1/4 cup butter, cubed8 ounces uncooked vermicelli2 packages (3 ounces each) cream cheese, cubed1 cup whole milk3/4 cup grated Parmesan cheese1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon grated lemon zest
Preparation
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.
