8 ounces uncooked linguine noodles
3 tablespoons fresh lemon juice
2 teaspoons reduced calorie margarine
2 tablespoons minced chives
1/3 cup skim milk
1 teaspoon corn starch
1 tablespoon minced fresh dill or 1 teaspoon dried dill weed
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
2 teaspoons grated lemon peel
1/4 teaspoon ground white pepper
3 tablespoons 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 4-6 Servings
Serving Size: 6 ounces