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Lemon Pepper Pasta

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."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 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

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 peel and pepper; mix well. Toss with pasta mixture.

Footnotes

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.