Lemon-Dill Linguine
8 ounces uncooked linguine noodles
3 tablespoons fresh lemon juice
2 teaspoons reduced calorie margarine
2 tablespoons minced chives
1/3 cup skim milk
1 teaspoon corn starch
1 tablespoon minced fresh dill or 1 teaspoon dried dill weed
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
2 teaspoons grated lemon peel
1/4 teaspoon ground white pepper
3 tablespoons grated Romano or Parmesan cheese
Cook noodles according to package directions, drain and place in a medium
bowl. Pour lemon juice over noodles and toss. Melt margarine in a small
saucepan over medium heat. Add chives and cook until soft. Combine milk and
cornstarch and stir into saucepan. Cook and stir until thickened. Stir in
dill, parsley, lemon peel and white pepper. Pour milk mixture over noodles,
sprinkle with cheese and toss to coat.
Makes 4 to 6 servings.
Calories 173, Fat 3 g, Carbs 27 g, Sodium 110 mg, Fiber 2 g.
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