See Also: Lemon-Tossed Linguine(recipes)
Linguine ai frutti di mare (linguine with mixed seafood)(recipes)
Tossed Shredded Chicken Salad(recipes)
Lemon posset with lemon shortbread(recipes)
linguine(dictionary)
Linguine(recipes)
Linguine Frittata(recipes)
Mediterranean Linguine(recipes)
Linguine with crab(recipes)
Linguine with Paprikash Sauce(recipes)

Lemon-Tossed Linguine (recipes)


Lemon-Tossed Linguine

Yield: Makes 3 servings

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.





Ingredients:



8ounces uncooked linguine noodles

3tablespoons fresh lemon juice

2teaspoons reduced-fat margarine

2tablespoons minced chives

1/3cup fat-free (skim) milk

1teaspoon cornstarch

1tablespoon minced fresh dill or 1 teaspoon dried dill weed

1tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

2teaspoons grated lemon peel

1/4teaspoon white pepper

3tablespoons grated Romano or Parmesan cheese









Preparation:





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







Sodium

110 mg







Protein

8 g







Fiber

2 g







Carbohydrate

27 g







Cholesterol

7 mg







Saturated Fat

1 g







Total Fat

3 g







Calories from Fat

18 %







Calories

173









Dietary Exchange:







Meat

1/2







Starch

1-1/2







Fat

1/2