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Thursday, July 1, 2010

Lemon Pepper Pasta

Servings: 2
Start to finish: 25 minutes
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2 ounces uncooked vermicelli
1/4 cup fat-free milk
2 ounces VELVEETA Pasteurized Prepared Cheese Product 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

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.

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