When I first met my husband, he didn't like any green vegetables. Now, this is his favorite dish!

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Recipe Summary test

prep:
25 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

576 calories; protein 21.4g; carbohydrates 51.3g; fat 33.4g; cholesterol 95.3mg; sodium 603mg. Full Nutrition
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Reviews (15)

Rating: 5 stars
10/26/2007
Tasty recipe! I modified it a bit with the veggies and cheeses I had on hand and added cilantro at the end. It was great! Thanks. Read More
(3)
Rating: 3 stars
02/25/2007
I was really excited about this recipe, but nobody but me ended up eating any. I'm wondering if maybe the recipe was supposed to call for 2 (8 oz.) packages of cream cheese instead of 2 (3 oz.) packages. There didn't seem to be enough sauce to cover everything. The lemon peel was also a little overpowering. Otherwise, the idea was good. I might consider making this again, but I would add more cream cheese and less lemon peel. Read More
(2)
Rating: 4 stars
07/11/2009
this was good but not great.. i found it a lil to creamy think but not full of flavor.. if i do make it again i will probably make some changes Read More
(1)
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Rating: 5 stars
05/18/2010
Delicious! I made this, minus the lemon peel, many times and will probably keep this in my cooking arsenal for many years to come! Read More
Rating: 4 stars
10/10/2006
This recipe was easy and a hit with my family. I added a little grilled chicken for the kids, but it works great without. I also used fettucini because it was the pasta I had on hand. I will make this again. Read More
Rating: 4 stars
01/14/2009
This recipe is fantastic and a great time saver! I made it in short order after getting home late from errands. It was plenty creamy just as the recipe says. The lemon was overpowering even though I only used 1/2 TBSP. Next time I will use garlic and onions for flavor instead of lemon, but that is just a personal preference for garlic. Overall the recipe is a keeper! Read More
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Rating: 4 stars
10/04/2008
i'm sure this recipe is really fantastic but i wanted to share a WHAT NOT TO DO story ... i am always trying to find recipes i can substitute tofu in -- we always have some leftover from SOMETHING in the fridge. i tried to use tofu instead of cream cheese in this recipe and it was a disaster. it didn't blend well with the milk and created a terrible texture that improved some when i pureed the sauce in the blender, but eventually returned. it didn't taste BAD, but didn't take in the flavors well either (like a good tofu dish would). i will be trying this one again the correct way :) Read More
Rating: 5 stars
10/18/2006
This recipe was great! Very creamy, a great way to serve those vegetables. The only thing I would add would be a finely chopped clove of garlic when cooking the vegetables. Read More