Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 ounces | LINGUINE |
| 2 tablespoons | REDUCED CALORIE MARGARINE |
| ¼ cup | FINELY CHOPPED ONION |
| 3 \N | 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 |
| \N \N | FRESHLY GROUND PEPPER |
| ¼ cup | GRATED PARMESAN CHEESE |
| 3 ounces | SHREDDED LIGHT MOZZARELLA CHEESE; (3/4 CUP) |
| \N \N | STRIPS OF FRESH LEMON PEEL |
From: HallieByrd <HallieByrd@...> 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.
Posted to recipelu-digest by jeryder@... on Mar 17, 1998