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.

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