Lemon Pepper Pasta
Dec 5, 2007 20:28:02 GMT -8
Post by jjg on Dec 5, 2007 20:28:02 GMT -8
Lemon Pepper Pasta
From Cooking for 2
Our home economists cut down this pretty pasta recipe with peppers and lemon from Jolinda Whittle of Beaver Falls, Pennsylvania for two to enjoy.
SERVINGS 2
PREP 15 min.
COOK 10 min.
TOTAL 25 min.
INGREDIENTS
2 ounces uncooked vermicelli
1/4 cup fat-free milk
2 ounces reduced-fat process cheese (Velveeta), cubed
1/8 teaspoon salt
1 medium sweet red pepper, cut into 1/8-inch strips
1 medium sweet yellow pepper, cut into 1/8-inch strips
2 teaspoons olive oil
1-1/2 teaspoons grated lemon peel
1/8 teaspoon pepper
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a small saucepan, combine the milk, cheese and salt; cook and stir over medium-low heat until cheese is melted. Drain pasta; add cheese sauce and toss to coat. Keep warm.
In a nonstick skillet, sauté peppers in oil for 5 minutes or until crisp-tender. Sprinkle with lemon peel and pepper; mix well. Toss with pasta mixture. Yield: 2 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 cup equals 249 calories, 8 g fat (3 g saturated fat), 13 mg cholesterol, 617 mg sodium, 34 g carbohydrate, 3 g fiber, 12 g protein.
Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.
From Cooking for 2
Our home economists cut down this pretty pasta recipe with peppers and lemon from Jolinda Whittle of Beaver Falls, Pennsylvania for two to enjoy.
SERVINGS 2
PREP 15 min.
COOK 10 min.
TOTAL 25 min.
INGREDIENTS
2 ounces uncooked vermicelli
1/4 cup fat-free milk
2 ounces reduced-fat process cheese (Velveeta), cubed
1/8 teaspoon salt
1 medium sweet red pepper, cut into 1/8-inch strips
1 medium sweet yellow pepper, cut into 1/8-inch strips
2 teaspoons olive oil
1-1/2 teaspoons grated lemon peel
1/8 teaspoon pepper
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a small saucepan, combine the milk, cheese and salt; cook and stir over medium-low heat until cheese is melted. Drain pasta; add cheese sauce and toss to coat. Keep warm.
In a nonstick skillet, sauté peppers in oil for 5 minutes or until crisp-tender. Sprinkle with lemon peel and pepper; mix well. Toss with pasta mixture. Yield: 2 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 cup equals 249 calories, 8 g fat (3 g saturated fat), 13 mg cholesterol, 617 mg sodium, 34 g carbohydrate, 3 g fiber, 12 g protein.
Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.