Lemon Tossed Linguine

13 ingredients
12 steps

Ingredients

  • 8 ounces uncooked linguine
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons reduced fat margarine
  • 2 tablespoons minced chives
  • 13 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
  • 14 teaspoon white pepper
  • 3 tablespoons grated romano cheese or 3 tablespoons parmesan cheese
  • lemon slice (optional)
  • dill sprigs (optional)

Directions

  1. 1
    Cook linguine according to package, omit the salt.
  2. 2
    Drain well.
  3. 3
    Place in medium bowl; sprinkle lemon juice over.
  4. 4
    Meanwhile, melt the margarine in small pan over medium heat.
  5. 5
    Add chives; cook till chives are soft.
  6. 6
    Combine milk and cornstarch in small bowl; stir into saucepan.
  7. 7
    Cook and stir till thick.
  8. 8
    Stir in dill, parsley, lemon peel and pepper.
  9. 9
    Pour milk mixture over noodles.
  10. 10
    Sprinkle with cheese; toss to coat evenly.
  11. 11
    Garnish with lemon and dill if desired.
  12. 12
    Serve immediately.

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