Lemon-Tossed Linguine
the Editors of Publications International, Ltd.
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.
Nutritional Information
| Serving Size: | 1/2 cup |
| Calories | 173 |
| Calories from Fat | 18 % |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 7 mg |
| Carbohydrate | 27 g |
| Fiber | 2 g |
| Protein | 8 g |
| Sodium | 110 mg |
Dietary Exchange
| Starch | 1-1/2 |
| Meat | 1/2 |
| Fat | 1/2 |
Check out more recipes for Italian
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