Lemon-Dill Linguine - 27g Carbs, 2g Fiber

8 oz uncooked linguine noodles 3 Tbsp fresh lemon juice 2 tsp reduced calorie margarine 2 Tbsp minced chives 1/3 cup skim milk 1 teaspoon corn starch 1 Tbsp minced fresh dill or 1 tsp dried dill weed 1 Tbsp minced fresh parsley or 1 tsp dried parsley 2 tsp grated lemon peel 1/4 tsp ground white pepper 3 Tbsp grated Romano or Parmesan cheese

Cook noodles according to package directions, drain  and place in a medium bowl. Pour lemon juice over noodles and toss. Melt  margarine in a small saucepan over medium heat. Add chives and cook until soft.  Combine milk and cornstarch and stir into saucepan. Cook and stir until  thickened. Stir in dill, parsley, lemon peel and white pepper. Pour milk mixture  over noodles, sprinkle with cheese and toss to coat.

Makes 4 to 6 servings

173 Calories, 3g Fat, 27g Carbs, 2g Fiber, 110mg Sodium

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