Lemon is rapidly becoming an appealing substitute for high fat sauces. Once you've tried this exceptional combination, you may never go back to your original sauces.
Makes 3 servings
|8||ounces uncooked linguine noodles|
|3||tablespoons fresh lemon juice|
|2||teaspoons reduced-fat margarine|
|2||tablespoons minced chives|
|1/3||cup fat-free (skim) milk|
|1||tablespoon minced fresh dill or 1 teaspoon dried dill weed|
|1||tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes|
|2||teaspoons grated lemon peel|
|1/4||teaspoon 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.
|Serving Size:||1/2 cup|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||18 %|
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