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Lemon Chive Pasta and Peppers

Low Protein Pasta

2 T vegetable oil

1 small red bell pepper, cut into thin strips

1 small green bell pepper, cut into thin strips

1 t grated lemon peel

1 T chopped fresh chives

1/2 t salt

1/8 t pepper

dash of ground nutmeg

2 T lemon juice

 

 

Cook and drain pasta per package directions.

Heat oil in skillet over medium-high heat.  Cook bell peppers, lemon peel, chibes, salt, pepper adn nutmeg in oil (or margerine), stirring occasionally, until bell peppers adn crisp tender.  Stir in lemon juice; cook until hot.  Serve over low protein pasta.

Yield: 4 servings; Pher per recipe: 80 mg; Phe per serving: 2 mg (phe counts do not include pasta

Printed in the Minnesota PKU Foundation 2005 calendar.