Source: dLife

Vermicelli pasta with a thick and creamy lemon and Parmesan cheese sauce.

Servings

0.33 cup evaporated skim milk
2 tbsp whipped butter
8 oz Pasta, vermicelli, semolina, dry
0.25 cup fresh lemon juice
2 tbsp grated parmesan cheese, low sodium , or Romano cheese
2 tbsp chopped parsley (optional)
1 oz fresh lemon peel , to make curls (optional)

1 Heat the milk and butter in a saucepan.
2 Cook the vermicelli according to the directions on the package then drain and rinse under warm water. Place in a bowl.
3 Add the lemon juice, cheese, and milk mixture. Toss to mix. Serve with parsley and lemon twist.