Post by carla on Aug 14, 2008 17:23:00 GMT -5
1 T. olive oil
2 cloves garlic, minced
1/2 c. skim milk or evaporated skim milk
12 oz. linguine
1/2 c. lemon juice
1/3 c. grated Parmesan cheese
1/4 c. minced fresh parsley
freshly ground black pepper
In a small saucepan over medium heat, cook the oil and garlic for 1 minute. Add the milk. Reduce the heat to low and heat gently.
Meanwhile, cook the linguine in a large pot of boiling water for 8 to 10 minutes, or until al dente. Drain well and transfer to a large bowl. Add the lemon juice and toss well.
Pour the garlic mixture over the pasta and toss. Add the Parmesan, parsley and pepper to taste. Toss well again. Serve immediately.
2 cloves garlic, minced
1/2 c. skim milk or evaporated skim milk
12 oz. linguine
1/2 c. lemon juice
1/3 c. grated Parmesan cheese
1/4 c. minced fresh parsley
freshly ground black pepper
In a small saucepan over medium heat, cook the oil and garlic for 1 minute. Add the milk. Reduce the heat to low and heat gently.
Meanwhile, cook the linguine in a large pot of boiling water for 8 to 10 minutes, or until al dente. Drain well and transfer to a large bowl. Add the lemon juice and toss well.
Pour the garlic mixture over the pasta and toss. Add the Parmesan, parsley and pepper to taste. Toss well again. Serve immediately.