Lemon Tossed Linguine

• 8 ounces uncooked linguine
• 3 tablespoons fresh lemon juice
• 2 teaspoons reduced fat margarine
• 2 tablespoons minced chives
• 13 cup skim milk
• 1 teaspoon cornstarch
• 1 tablespoon minced fresh dill or 1 teaspoon dried dill weed
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 2 teaspoons grated lemon peel
• 14 teaspoon white pepper
• 3 tablespoons grated romano cheese or 3 tablespoons parmesan cheese
• lemon slice (optional)
• dill sprigs (optional)

1. Cook linguine according to package, omit the salt.
2. Drain well.
3. Place in medium bowl; sprinkle lemon juice over.
4. Meanwhile, melt the margarine in small pan over medium heat.
5. Add chives; cook till chives are soft.
6. Combine milk and cornstarch in small bowl; stir into saucepan.
7. Cook and stir till thick.
8. Stir in dill, parsley, lemon peel and pepper.
9. Pour milk mixture over noodles.
10. Sprinkle with cheese; toss to coat evenly.
11. Garnish with lemon and dill if desired.
12. Serve immediately.

linguine, lemon juice, margarine, chives, milk, cornstarch, fresh dill, parsley, white pepper, romano cheese, lemon slice, dill

Taken from www.food.com/recipe/lemon-tossed-linguine-125276 (may not work)