| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
oz |
LINGUINE |
| 2 |
tb |
REDUCED CALORIE MARGARINE |
| 1/4 |
c |
FINELY CHOPPED ONION |
| 3 |
|
GARLIC CLOVES; MINCED |
| 8 |
oz |
FRESH ASPARAGUS; PEELED AND DIAGONALLY SLICED INTO 1/2 INCH PIECES |
| 2 |
tb |
DRY WHITE WINE OR CHICKEN BROTH |
| 2 |
tb |
FRESH LEMON JUICE |
|
|
FRESHLY GROUND PEPPER |
| 1/4 |
c |
GRATED PARMESAN CHEESE |
| 3 |
oz |
SHREDDED LIGHT MOZZARELLA CHEESE; (3/4 CUP) |
|
|
STRIPS OF FRESH LEMON PEEL |
INSTRUCTIONS
From: HallieByrd <HallieByrd@aol.com>
COOK LINGUINE ACCORDING TO PKG. DIRECTIONS UNTIL JUST TENDER; DRAIN AND
KEEP WARM. MEANWHILE, IN LARGE SKILLET OVER MED. HEAT, MELT MARGARINE/ ADD
ONION AND GARLIC; COOK 5 MINS. OR UNTIL ONION IS SOFT, STIRRING OFTEN. ADD
ASPARAGUS; COOK 2 MINS. LONGER, STIRRING OFTEN. ADD WINE AND LEMON JUICE;
COOK 1 MIN. LONGER. SEASON WITH SALT AND PEPPER AND REMOVE FROM HEAT. TOSS
MIXTURE WITH PASTA AND PARMESAN CHEESE. TO SERVE TRANSFER TO SERVING
PLATTER AND TOP WITH MOZZARELLA CHEESE; GARNISH WITH STRIPS OF LEMON PEEL.
SERVE IMMEDIATELY.
Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998
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