Tangy asparagus linguine

4 servings

Ingredients

Quantity Ingredient
5 ounces LINGUINE
2 tablespoons REDUCED CALORIE MARGARINE
¼ cup FINELY CHOPPED ONION
3 GARLIC CLOVES, MINCED
8 ounces FRESH ASPARAGUS, PEELED AND
DIAGONALLY SLICED INTO
1/2 INCH PIECES
2 tablespoons DRY WHITE WINE OR CHICKEN
BROTH
2 tablespoons FRESH LEMON JUICE
FRESHLY GROUND PEPPER
¼ cup GRATED PARMESAN CHEESE
3 ounces SHREDDED LIGHT MOZZARELLA
CHEESE (3/4 CUP)
STRIPS OF FRESH LEMON PEEL

Directions

COOK LINGUINE ACCORDING TO PKG. DIRECTIONS UNTIL JUST TENDER; DRAIN AND KEEP WARM. MEANWHILE, IN LARGE SKILLET OVER MED. HEAT, MELT MARGARINE/ ADD ONION AND GARLIC; COOK 5 MINS. OR UNTIL ONION IS SOFT, STIRRING OFTEN. ADD ASPARAGUS; COOK 2 MINS. LONGER, STIRRING OFTEN. ADD WINE AND LEMON JUICE; COOK 1 MIN. LONGER. SEASON WITH SALT AND PEPPER AND REMOVE FROM HEAT. TOSS MIXTURE WITH PASTA AND PARMESAN CHEESE. TO SERVE TRANSFER TO SERVING PLATTER AND TOP WITH MOZZARELLA CHEESE; GARNISH WITH STRIPS OF LEMON PEEL.

SERVE IMMEDIATELY.

PER SERVING: 255 CAL, 15GR. PRO., 31GR., CARB., 7.5GR. FAT, 26% CAL FROM FAT, 13MG. CHOL., 317MG. SOD.

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