Lemon-Tossed Linguine

Lemon-Tossed Linguine

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.


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 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


  1. Cook linguine according to package directions, omitting salt. Drain well. Place in medium bowl; sprinkle lemon juice over noodles.
  2. 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.
  3. 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



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