| 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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