| Ingredients: 5 Ounce(s) linguine 2 Tablespoon(s) Reduced calorie margarine 1/4 Cup(s) Finely chopped onion 3 Garlic cloves, minced 8 Ounce(s) FRESH ASPARAGUS, PEELED AND DIAGONALLY SLICED INTO 1/2 inch pieces 2 Tablespoon(s) DRY WHITE WINE OR CHICKEN Broth 2 Tablespoon(s) Fresh lemon juice Freshly ground pepper 1/4 Cup(s) Grated parmesan cheese 3 Ounce(s) SHREDDED LIGHT MOZZARELLA CHEESE 3/4 CUP STRIPS OF FRESH LEMON PEEL |
Directions:
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 recipelu-digest by jeryder@juno.com on Mar 17, 1998 Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4208 Calories From Fat: 2585 Total Fat: 288g Cholesterol: 827.6mg Sodium: 6765.4mg Potassium: 3135.3mg Carbohydrates: 120.4g Fiber: 6.5g Sugar: 8.2g Protein: 270.5g |