Recipe - Vegetable Vermicelli

3 tablespoon Unsalted butter
One half pound Brown; white, or oyster
mushrooms
1 tablespoon Minced garlic
1 md Leek; white and light green
parts, washed
1 teaspoon Freshlycracked black pepper
2 teaspoon Salt
1 small Turnip; peeled
1 md Carrot; peeled
1 small Zucchini; with skin
1 Yellow crookneck squash;
with skin
One fourth pound Chinese snow peas
1 Tomato; peeled, seeded,
And minced
Three fourths cup Tomato juice
1 tablespoon Fresh lemon juice
One half cup Water ; (to Three fourths cup)
1 cup Freshlygrated Parmesan
cheese
1 pound Vermicelli
Grated Parmesan cheese; for
garnish
Chopped fresh chives; for
garnish

Clean all vegetables and slice into fine julienne, 1/16inch by 3 inches.
Melt 2 tablespoons butter in a large skillet over mediumhigh heat. Cook
mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat
to moderate. Add leeks with cracked pepper and cook about a minute. Then
add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook
until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon
juice, and water. Bring to a boil and whisk in remaining tablespoon butter.
Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large
stockpot of salted water to a boil. Cook vermicelli until al dente. Try to
time it so that pasta is done just when vegetables are cooked. Drain,
transfer to vegetable mixture, and toss to combine. Ladle into bowls and
garnish with grated Parmesan and chives. Serve immediately. This recipe
yields 6