Ingredients:
8 ounces uncooked linguine
3 tablespoons fresh lemon juice
2 teaspoons reduced fat margarine
2 tablespoons minced chives
1/3 cup 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 cheese or 3 tablespoons parmesan cheese
lemon slices (optional)
dill sprigs (optional)
Directions:
Cook linguine according to package, omit the salt.
Drain well.
Place in medium bowl; sprinkle lemon juice over.
Meanwhile, melt the margarine in small pan over medium heat.
Add chives; cook till chives are soft.
Combine milk and cornstarch in small bowl; stir into saucepan.
Cook and stir till thick.
Stir in dill, parsley, lemon peel and pepper.
Pour milk mixture over noodles.
Sprinkle with cheese; toss to coat evenly.
Garnish with lemon and dill if desired.
Serve immediately.
Servings: 3
Time preparation: 10 min.
Time total: 20 min.