Lemon Pepper Pasta
Our home economists cut down this pretty pasta recipe with peppers and lemon from Jolinda Whittle of Beaver Falls, Pennsylvania for two to enjoy.
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 zest
- 1/8 teaspoon pepper
Reviews
The recipe itself tastes delicious but I would prefer mine with full-fat milk or half-and-half for a creamier sauce and also with cheddar cheese instead of Velveeta. Overall makes a great side for meats!
Delicious. A more grown-up version of mac and cheese. Easy, too. I added a bit of lemon juice for a little more lemon flavor, otherwise made as is. Try this recipe, you won't be disappointed. Serve with the Grilled Teriyaki Chicken that it is also in the photo, which is also yummy.