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Lemon Pepper Pasta

SUBMITTED BY: Jolinda Whittle

"Our home economists cut down this pretty pasta recipe with peppers and lemon from Jolinda Whittle of Beaver Falls, Pennsylvania for two to enjoy."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 2 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 ounces uncooked vermicelli pasta
  • 1/4 cup fat-free milk
  • 2 ounces reduced-fat process cheese (Velveeta), cubed
  • 1/8 teaspoon salt
  • 1 red pepper, julienned
  • 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

  1. 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.
  2. In a nonstick skillet, saute peppers in oil for 5 minutes or until crisp-tender. Sprinkle with lemon peel and pepper; mix well. Toss with pasta mixture.

FOOTNOTE

  • 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.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2007 by BETHNEEBABE
The recipe was so-so. The velveeta made for an oddly bland and stickly cheese sauce. I used... MORE


 
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