Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Unsalted butter |
| 1 cup | Evaporated skim milk |
| 1 tablespoon | Lemon juice |
| ¼ teaspoon | Orange extract |
| ¼ teaspoon | Lemon peel |
| ¼ teaspoon | Orange peel |
| 2 tablespoons | Grated Parmesan cheese; plus 2 teaspoons |
| \N \N | Salt and pepper; to taste |
| 4 cups | Penne pasta; cooked |
In a nonstick skillet over medium heat, mix all ingredients except the cheese, pepper, salt and pasta. Stir constantly until heated through. Add the cheese, pepper and salt and heat a few more minutes. Add the sauce to the cooked pasta and serve.
Per serving: calories 476, fat 5.0g, 10% calories from fat, cholesterol 11mg, protein 20.0g, carbohydrates 86.2g, fiber 4.3g, sodium 158mg.
Exchanges: 3 Starch, ½ Skim Milk.
The recommended wines are: Fum‚ Blanc, Beaujolais, or Chianti.
Source: webmaster@... Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 10 min, Cook: 10 min.
Recipe by: The American Diabetes Association's Flavorful Seasons Cookb Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 19, 1998