Fettucini With Lemon Vegetables
- 7 oz. fettucini
- 4 c. bite size pieces green vegies
- 1/4 c. butter
- 1 Tbsp. lemon peel
- 1/2 c. milk
- 3 oz. pkg. cream cheese
- 1/2 c. Parmesan cheese
- Cook noodles; cook vegies in butter over medium heat for about 7 minutes and toss with lemon peel.
- Heat milk and cream cheese in skillet until smooth; stir in Parmesan and toss with noodles. Serve with vegies on top.