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Vermicelli in lemon sauce

Yield: 6 sweet ones

Ingredients:

• 1/3 c Evaporated skim milk; -=OR=-
• 2 tb Whipped butter; 2 tb Parmesan cheese;
• 8 oz Vermicelli; 2 tb Fresh parsley; chopped
• 1/4 c Lemon jiece; fresh Lemon zest twists
• 2 tb Romano cheese

Instructions:

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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