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Lemon Pepper Pasta

Name: Lemon Pepper Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings.
Cuisine: Europe, Italian
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

2 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

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

Lemon Pepper Pasta Recipe photo by Taste of Home

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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

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

Nutrition Facts

1 cup: 249 calories, 8g fat (3g saturated fat), 13mg cholesterol, 617mg sodium, 34g carbohydrate (8g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.

Lemon Pepper Pasta

Total Time

Makes

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