Recipe - Lemon Tossed Linguine

8 ounce Uncooked linguine noodles
3 tablespoon Fresh lemon juice
2 teaspoon Reducedcalorie margarine
2 tablespoon Minced chives
1/3 cup Milk
1 teaspoon Cornstarch
1 teaspoon Dried dill
1 tablespoon Minced fresh parsley
2 teaspoon Grated lemon peel
One fourth teaspoon Ground white pepper
3 tablespoon Grated Romano or Parmesan
cheese

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 MCRecipe Digest V1 #996 by L979 L979@aol.com on Jan 8, 1998