Yield: 6 Servings
| Measure | 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 |
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