Title: Asparagus Linguine
Categories: None
Yield: 1 Servings

5 oz LINGUINE
2 tb REDUCED CALORIE MARGARINE
1/4 c FINELY CHOPPED ONION
3 GARLIC CLOVES; MINCED
8 oz FRESH ASPARAGUS; PEELED AND
-DIAGONALLY SLICED INTO 1/2
-INCH PIECES
2 tb DRY WHITE WINE OR CHICKEN
-BROTH
2 tb FRESH LEMON JUICE
FRESHLY GROUND PEPPER
1/4 c GRATED PARMESAN CHEESE
3 oz SHREDDED LIGHT MOZZARELLA
-CHEESE; (3/4 CUP)
STRIPS OF FRESH LEMON PEEL

From: HallieByrd

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 recipelu-digest by jeryder@juno.com on Mar 17, 1998