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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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 peel |
1/8 teaspoon pepper |
Directions:
1. 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.
2. 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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