Creamy Veggie Vermicelli

I used whole wheat pasta,2% milk,and light cream cheese.I also added a few spoons of pine nuts.It really was EXCELLENT!


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

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.In a large saucepan, cook and stir the cream cheese and milk over medium heat until smooth. 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 large serving bowl. Add vegetables and cheese sauce; toss to coat.
Serve immediately.