Lemon-Tossed Linguine

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.

Yield

Makes 3 servings

Ingredients

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	teaspoon cornstarch
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

Preparation

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.