Lemon Pepper Pasta

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 servings


  • 1 pound fettuccine
  • 3 tablespoons olive oil
  • 2 large red bell pepper cored, deseeded, and cut into strips
  • 1 large yellow bell pepper cored, deseeded and cut into strips
  • 1 1/2 tablespoons lemon zest see sidebar on zest
  • Salt and pepper to taste
  • 1 1/2 cups skim milk
  • 6 ounces shredded cheddar cheese


  • Cook pasta according to package directions. Drain.
  • In a large skillet, heat oil over medium-high heat. Add peppers. Cook, stirring often, for 5 minutes. Sprinkle with lemon zest and salt and pepper and stir till blended.
  • Lower heat to low. Add cooked pasta, milk and cheese. Toss till pasta is heated through and cheese is melted.


Per Serving: 423 Calories; 17g Fat; 17g Protein; 50g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 213mg Sodium.
Exchanges: 3 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.
SERVING SUGGESTION: Serve with a big baby green salad and some corn muffins and honey but
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