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Vermicellini in Lemon Sauce

Source of Recipe

Light and Easy Diabetes Cuisine- by Betty Marks - e-mail
Exchanges
Yield: 6 Servings

- 1/3 cup evaporated skim milk
- 2 tablespoons whipped butter
- 8 ounces vermicelli
- 1/4 cup fresh lemon juice
- 2 tablespoons grated Romano or Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon zest twists

In a small saucepan, heat milk and butter. Meanwhile, bring a large kettle of water to a boil and cook vermicelli until al dente, 8 to 10 minutes. Drain in a colander, rinse with warm water and turn into a serving bowl. Toss with lemon juice, cheese and warm milk. Garnish with parsley and lemon twists.

One 1/6 of Serving equals:Calories: 184, Cholesterol: 9 mg, Carbohydrate: 30 g,Protein: 7 g, Sodium: 82 mg, Fat: 4 g ++++ Exchanges: 2 Starch/Bread, 1 Fat