Vermicelli With Lemony Green Vegetables

1. 1

   Cook pasta as directed on package.

2. 2

   Drain.

3. 3

   Cook vegetables in butter in a large skillet or wok, stir-frying until tender-crisp, about 7 minutes. Toss with lemon zest.

4. 4

   Remove from pan and keep warm.

5. 5

   Heat milk and cream cheese until smooth and creamy. Stir in Parmesan cheese, salt and pepper. Toss with pasta.

6. 6

   Serve vegetables over pasta with lemon wedges and coarsely ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.