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Lemon Vermicelli

chef.jackson's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Servings: 
6

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