Title: Tangy asparagus linguine
 Categories: Lowfat, Quick meals, Pasta, Cheese/eggs
      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 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.