LEMON PEPPER PASTA

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Lemon Pepper Pasta image

Our home economists cut down this pretty pasta recipe with peppers and lemon from Jolinda Whittle of Beaver Falls, Pennsylvania for two to enjoy.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 9

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 zest
1/8 teaspoon pepper

Steps:

  • 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, saute peppers in oil for 5 minutes or until crisp-tender. Sprinkle with lemon zest and pepper; mix well. Toss with pasta mixture.

Nutrition Facts : Calories 249 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 617mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

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