Asparagus linguine
1 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
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