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Creamy Cheese and Bacon Vermicelli

Creamy Cheese and Bacon Vermicelli

Creamy Cheese and Bacon Vermicelli

I found this on the back of the pasta box. It was super easy and yummy! It could be lighten by using low-fat or no-fat cream cheese and milk, sautéing onions in water or broth, and reducing the amount of bacon.

8 ounces vermicelli
1/4 cup sliced green onion
1 tablespoon margarine or 1 tablespoon butter
1 cup milk
4 ounces cream cheese , cubed
3 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)
6 slices bacon , cooked crisply, crumbled
grated parmesan cheese
Directions:

Cook vermicelli according to package directions. Drain, cover and set aside.
In small saucepan, sauté green onions in margarine or butter.
Add milk, cream cheese, parsley, and seasonings.
Cook, stirring constantly over low heat until smooth and cheese is melted.
Add cooked pasta to pan; toss with cream cheese mixture and bacon.
Sprinkle with Parmesan cheese.

Note: If sauce is too thick, add a bit of milk.

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