Name: Lemon Tossed Linguine
Ingredients: 8 oz Uncooked linguine noodles; 3 tb Fresh lemon juice; 2 ts Reduced-calorie margarine; 2 tb Minced chives; 1/3 c Milk; 1 ts Cornstarch; 1 ts Dried dill; 1 tb Minced fresh parsley; 2 ts Grated lemon peel; 1/4 ts Ground white pepper; 3 tb Grated Romano or Parmesan cheese

CATEGORY	CUISINE	TAG	YIELD
Dairy		Pasta	6	Servings

INGREDIENTS

8	oz	Uncooked linguine noodles
3	tb	Fresh lemon juice
2	ts	Reduced-calorie margarine
2	tb	Minced chives
1/3	c	Milk
1	ts	Cornstarch
1	ts	Dried dill
1	tb	Minced fresh parsley
2	ts	Grated lemon peel
1/4	ts	Ground white pepper
3	tb	Grated Romano or Parmesan cheese

INSTRUCTIONS

Cook linguine according to package directions, omitting salt. Drain well.
Place in medium bowl; sprinkle lemon juice over noodles.
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.
Pour milk mixture over noodles. Sprinkle with cheese; toss to coat evenly.
Garnish with lemon slices and dill sprigs, if desired. Serve immediately.
Makes 6 servings.
Recipe by: Unknown Cooking Magazine
Posted to MC-Recipe Digest V1 #996 by L979 <L979@aol.com> on Jan 8, 1998

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