Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 oz LINGUINE BROTH
2 tb REDUCED CALORIE MARGARINE 2 tb FRESH LEMON JUICE
1/4 c FINELY CHOPPED ONION FRESHLY GROUND PEPPER
3 GARLIC CLOVES, MINCED 1/4 c GRATED PARMESAN CHEESE
8 oz FRESH ASPARAGUS, PEELED AND 3 oz SHREDDED LIGHT MOZZARELLA
DIAGONALLY SLICED INTO CHEESE (3/4 CUP)
1/2 INCH PIECES STRIPS OF FRESH LEMON PEEL
2 tb DRY WHITE WINE OR CHICKEN

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

PER SERVING: 255 CAL, 15GR. PRO., 31GR., CARB., 7.5GR. FAT, 26% CAL FROM
FAT, 13MG. CHOL., 317MG. SOD.

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