Tangy Asparagus Linguine
cheese/eggs, pasta
5 oz linguine
2 tablespoon reduced calorie margarine
1/4 cup finely chopped onion
3 garlic cloves, minced
8 oz fresh asparagus, peeled and
1 diagonally sliced into
1 1/2 inch pieces
2 tablespoon dry white wine or chicken
1 broth
2 tablespoon fresh lemon juice
1 freshly ground pepper
1/4 cup grated parmesan cheese
3 oz shredded light mozzarella
1 cheese (3/4 cup)
1 strips of fresh lemon peel
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. PER SERVING: 255 CAL, 15GR. PRO., 31GR., CARB., 7.5GR. FAT, 26% CAL FROM FAT, 13MG. CHOL., 317MG. SOD.
Yield: 4 servings
