2 cups broccoli florets
2 cups fresh cut thin asparagus (1-inch pieces)
1 cup ultra thin carrot shavings
1 cup thinly sliced Portabella mushrooms
1/2 stick butter or margarine
16 ounces vermicelli, cooked al dente
3 Tbsp. extra virgin olive oil
1 block Philadelphia Cream Cheese (8 ounces size) cubed
1 cup Half-N-Half
3/4 cup grated Parmesan cheese
2 tsp. Frank Davis Vegetable Seasoning
1/4 tsp. fresh ground black pepper
1/4 tsp. salt, if desired
1 Tbsp. grated lemon zest
Fresh parsley for garnish

In a large skillet, start off by sauteing the broccoli, the asparagus, the carrots, and the mushrooms in butter over low heat for 8 to 10 minutes or until everything becomes tender-crisp.

Meanwhile, cook your vermicelli according to the package directions. Then drain it well, toss it with the olive oil to keep the strands from sticking together, and set it aside momentarily (but keep it covered so that it stays hot).

Next take a heavy, high-sided, 12-inch saucepan and add to it the cream cheese and the Half-N-Half.

Now stir the two ingredients together over medium heat until the mixture is smooth and blended.

At this point, whisk in the Parmesan cheese, the vegetable seasoning, and the salt and black pepper and cook everything for roughly 3 to 4 minutes or until thoroughly combined.

Now remove the pan from the heat.

Finally, when you're ready to eat, stir the lemon zest into the vegetables.

Then spread the veggies over the vermicelli, pour on the cheese sauce, toss to coat completely, and serve it up immediately.

A little extra Parmesan (and maybe a tad of minced parsley) sprinkled over the top gives the dish a crowning touch.


Chef's Notes:

The cream cheese will blend into the Half-N-Half much easier if you first cut the block into one inch squares, place the squares into a small bowl, and microwave them for about 30 seconds until fully softened.

Can you make this dish with anything other than vermicelli? Absolutely! It works with almost any kind of pasta! Knock yourself out, piasano!!

For a classy presentation, serve this pasta with an oven-baked pork tenderloin.

Simply take a two-pound tenderloin, season it liberally with salt and black pepper (or Frank Davis Pork Seasoning), and crust over the outside with Italian seasoned bread crumbs mixed with extra virgin olive oil.

Best way to do this is to roll the tenderloin in the bread crumbs that have been tossed with the olive oil to create a crumbly consistency.

Then place the pork on a shallow cooking sheet, slide it into a 425 degree oven, and bake it for about 35 to 40 minutes or until a meat thermometer registers an internal temperature of 165 degrees.

You know the tenderloin is cooked to perfection when no pink juices exude from the inside when you slice it. Ideal slices are about a half-inch thick.