Lemon tossed linguine

6 Servings

Ingredients

Quantity Ingredient
8 ounces Uncooked linguine noodles
3 tablespoons Fresh lemon juice
2 teaspoons Reduced-calorie margarine
2 tablespoons Minced chives
⅓ cup Milk
1 teaspoon Cornstarch
1 teaspoon Dried dill
1 tablespoon Minced fresh parsley
2 teaspoons Grated lemon peel
¼ teaspoon Ground white pepper
3 tablespoons Grated Romano or Parmesan cheese

Directions

Cook linguine according to package directions, omitting salt. Drain well.

Place in medium bowl; sprinkle lemon juice over noodles.

Meanwhile, melt margarine in small saucepan over medium heat. Add chives; cook until chives are soft. Combine milk and cornstarch in small bowl; stir into saucepan. Cook and stir until thickened. Stir in dill, parsley, lemon peel and pepper.

Pour milk mixture over noodles. Sprinkle with cheese; toss to coat evenly.

Garnish with lemon slices and dill sprigs, if desired. Serve immediately.

Makes 6 servings.

Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #996 by L979<L979@...> on Jan 8, 1998

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