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Measurements

Tangy Asparagus Linguine

Yield: 4 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

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 MIN. OR UNTIL ONION IS SOFT, STIRRING OFTEN. ADD ASPARAGUS; COOK 2 MIN. 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.


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