Vermicelli in lemon sauce
6 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Evaporated skim milk; |
| 2 | tablespoons | Whipped butter; |
| 8 | ounces | Vermicelli; |
| ¼ | cup | Lemon jiece; fresh |
| 2 | tablespoons | Romano cheese =OR=- |
| 2 | tablespoons | Parmesan cheese; |
| 2 | tablespoons | Fresh parsley; chopped |
| Lemon zest twists | ||
Directions
In a small saucepan, heat milk and butter. Meanwhile, bring a large kettle of water to 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. Food Exchange per serving: 2 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 184; CHO: 9mg; CAR: 30g; PRO: 7g; SOD: 82mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.