Lemon Vermicelli
"I usually make this with a marinated pork chop recipe of mine and maybe some steamed broccoli. Makes a nice change from rice or potatoes."
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1⁄3 cup milk
- 3 tablespoons butter
- 8 ounces vermicelli
- 1⁄4 cup lemon juice
- 1⁄3 cup grated parmesan cheese
directions
- Combine milk and butter in saucepan over low heat until butter is melted.
- Set aside, but keep warm.
- Cook pasta according to package directions.
- Drain and place in a large bowl.
- Toss with lemon juice.
- Let stand for 1 minute.
- Add cheese and warm milk/butter mixture.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This did not have too bad of a taste, however, I'm not real big on mixing a citric juice with milk because it will curdle. I am not a milk lover, and so the thought of curdled milk is not good to me.
RECIPE SUBMITTED BY
susan
United States
A 'checkered' past...a Southerner by birth, Greek by heritage, married a Midwesterner, and lived 5 wonderful years in Europe collecting great recipes all along the way!
I buy every annual edition of the Southern Living Cookbook so I guess that's my favorite source of tried and true recipes.
I'm a musician...piano and voice.
I live with my husband and 3 of our children (our oldest lives in D.C.)in a small city outside of Indianapolis, IN.
