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Tangy Asparagus Linguine

side dishes, pastanoodle

5 ounces linguine
2 tablespoons reduced-fat margarine
1/4 cup finely chopped onion
3 garlic cloves; minced
8 ounces asparagus; peeled
--sliced diagonally into 1/2-inch p
2 tablespoons dry white wine
2 tablespoons lemon juice
freshly ground black pepper
1/4 cup grated parmesan cheese
3/4 cups reduced-fat shredded mozzarella che
lemon zest strips; optional

1. Prepare linguine according to package directions until a dente; drain.

2. Meanwhile, in large skillet, over medium heat, melt margarine. Add onion and garlic; sauté until onions are soft. Add asparagus; sauté 2 minutes. Add wine and lemon juice and cook 1 more minute. Season with pepper to taste. Remove from heat.

3. Toss with hot pasta and Parmesan cheese. Remove to serving platter; top with mozzarella cheese. Garnish with strips of lemon zest. Serve immediately.

Makes 4 servings. Preparation time: About 10 to 12 minutes. Cooking time: About 25 to 30 minutes.

Per serving: About 268 cal, 14 g pro, 33 g car, 9 g fat, 30% cal from fat, 15 mg cholesterol, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 4 servings

Preparation Time: 0:00

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