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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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 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


  • 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.

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Click stars to rate
Average Rating:
    Nov 8, 2020

    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!

  • pipsissewa
    Nov 8, 2016

    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.