Tangy Asparagus Linguini
|Light margarine||2 Tablespoon|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Fresh asparagus||8 Ounce, peeled and sliced diagonally into 1/2 inch pieces|
|Dry white wine||2 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Linguini||5 Ounce, cooked, drained|
|Grated parmesan cheese||1 Ounce (1/4 Cup, Sargento)|
|Shredded mozzarella cheese||3 Ounce (3/4 Cup, Sargento Preferred Light Fancy)|
Melt margarine over medium heat in large skillet.
Cook and stir onion and garlic until onion is soft.
Add asparagus; cook and stir an additional 2 minutes.
Add wine and lemon juice; cook an additional minute.
Season with pepper to taste.
Remove from heat.
In large bowl, toss hot pasta, Parmesan cheese and asparagus mixture.
Remove to serving platter; sprinkle with mozzarella cheese.
Garnish, if desired.