2largered bell peppercored, deseeded, and cut into strips
1largeyellow bell peppercored, deseeded and cut into strips
1 1/2tablespoonslemon zestsee sidebar on zest
Salt and pepperto taste
1 1/2cupsskim milk
6ouncesshredded 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