Recipe - Asparagus Linguine

5 ounce LINGUINE
2 tablespoon REDUCED CALORIE MARGARINE
One fourth cup FINELY CHOPPED ONION
3 GARLIC CLOVES; MINCED
8 ounce FRESH ASPARAGUS; PEELED AND
DIAGONALLY SLICED INTO 1/2
INCH PIECES
2 tablespoon DRY WHITE WINE OR CHICKEN
BROTH
2 tablespoon FRESH LEMON JUICE
FRESHLY GROUND PEPPER
One fourth cup GRATED PARMESAN CHEESE
3 ounce SHREDDED LIGHT MOZZARELLA
CHEESE; (Three fourths CUP)
STRIPS OF FRESH LEMON PEEL

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 recipeludigest by jeryder@juno.com on Mar 17, 1998