You are here

Lemon Vermicelli

chef.jackson's picture
  Milk 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 3 Tablespoon
  Vermicelli 7 Ounce
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)

Combine milk and butter in a saucepan; cook over low heat until butter melts.
Set aside, and keep warm.
Cook vermicelli according to package directions; drain.
Rinse with warm water, and drain again.
Place in a bowl, and toss with lemon juice; let stand 1 minute.
Add Parmesan cheese and warm milk mixture, tossing well.
Garnish with parsley and lemon twists

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 216 Calories from Fat 80

% Daily Value*

Total Fat 9 g13.9%

Saturated Fat 5.3 g26.4%

Trans Fat 0 g

Cholesterol 23.5 mg7.8%

Sodium 111.9 mg4.7%

Total Carbohydrates 26 g8.6%

Dietary Fiber 1.2 g4.8%

Sugars 2.1 g

Protein 7 g14.5%

Vitamin A 4.7% Vitamin C 7.8%

Calcium 9.4% Iron 3.6%

*Based on a 2000 Calorie diet

Lemon Vermicelli Recipe