Title: Vermicelli in Lemon Sauce
Categories: Diabetic Pasta Side
Yield: 6 Sweet ones
| 1/3 | c | Evaporated skim milk; |
| 2 | tb | Whipped butter; |
| 8 | oz | Vermicelli; |
| 1/4 | c | Lemon jiece; fresh |
| 2 | tb | Romano cheese =OR=- |
| 2 | tb | Parmesan cheese; |
| 2 | tb | Fresh parsley; chopped |
| | | Lemon zest twists |
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.