1/3 c. milk
3 tbsp. butter
1 (7 oz.) pkg. vermicelli
1/4 c. lemon juice
1/3 c. Parmesan cheese
Chopped fresh parsley
Lemon twists

Combine milk and butter in saucepan. Cook over low heat until butter melts. Set aside and keep warm. Cook vermicelli. Drain. Place in bowl and toss with lemon juice. Let stand 1 minute. Add Parmesan cheese and milk mixture; toss well. Garnish with parsley and lemon twists.