Name: Lemon Pepper Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

Lemon Pepper Pasta

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings servings

Ingredients

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

Instructions

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.

Notes

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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Lemon Pepper Pasta