Lemon Pepper Pasta Recipe

Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 249
  • Fat:
  • 8 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 13 mg
  • Sodium:
  • 617 mg
  • Carbohydrate:
  • 34 g
  • Fiber:
  • 3 g
  • Protein:
  • 12 g
  • Diabetic Exchange:
  • 2 starch, 1-1/2 fat, 1 vegetable.


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Lemon Pepper Pasta

Cooking for 2 - try a FREE ISSUE today!

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

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep/Total Time: 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 Crisco® Extra Virgin 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. Yield: 2 servings.


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