Vermicelli With Lemony Green Vegetables - cooking recipe

Ingredients

1 (7 or 8 oz.) pkg. uncooked vermicelli
4 c. mixed bite size pieces green vegetables
1/4 c. butter
1 Tbsp. lemon zest
1/2 c. milk
1 (3 oz.) pkg. cream cheese, diced and softened
1/2 c. grated Parmesan cheese
salt and pepper to taste

Preparation

Cook pasta as directed on package.
Drain.
Cook vegetables in butter in a large skillet or wok, stir-frying until tender-crisp, about 7 minutes. Toss with lemon zest.
Remove from pan and keep warm.
Heat milk and cream cheese until smooth and creamy. Stir in Parmesan cheese, salt and pepper. Toss with pasta.
Serve vegetables over pasta with lemon wedges and coarsely ground pepper.