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Lemon-Tossed Linguine
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Publications International, Ltd., the Editors of. "Lemon-Tossed Linguine." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/lemon-tossed-linguine-recipe.htm> 04 December 2008.
Lemon-Tossed Linguine
Yield: Makes 3 servings
Lemon is rapidly becoming an appealing substitute for high fat sauces. Once you've tried this exceptional combination, you may never go back to your original sauces.
Ingredients:
8
ounces uncooked linguine noodles
3
tablespoons fresh lemon juice
2
teaspoons reduced-fat margarine
2
tablespoons minced chives
1/3
cup fat-free (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 or Parmesan cheese
Preparation:
1.
Cook linguine according to package directions, omitting salt. Drain well. Place in medium bowl; sprinkle lemon juice over noodles.
2.
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.
3.
Pour milk mixture over noodles. Sprinkle with cheese; toss to coat evenly. Garnish with lemon slices and dill sprigs, if desired. Serve immediately.
Nutritional Information:
| Serving Size: 1/2 cup | |
| Sodium | 110 mg |
| Protein | 8 g |
| Fiber | 2 g |
| Carbohydrate | 27 g |
| Cholesterol | 7 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 18 % |
| Calories | 173 |
Dietary Exchange:
| Meat | 1/2 |
| Starch | 1-1/2 |
| Fat | 1/2 |
This recipe appears in: Italian
