Lemon tossed linguine

6 Servings

Ingredients

QuantityIngredient
8ouncesUncooked linguine noodles
3tablespoonsFresh lemon juice
2teaspoonsReduced-calorie margarine
2tablespoonsMinced chives
cupMilk
1teaspoonCornstarch
1teaspoonDried dill
1tablespoonMinced fresh parsley
2teaspoonsGrated lemon peel
¼teaspoonGround white pepper
3tablespoonsGrated 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