|Lemon juice||1⁄4 Cup (4 tbs)|
|Skim milk||3 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
Cook linguine in a large Dutch oven, omitting salt.
Drain and place in a serving bowl; toss with lemon juice.
Set aside, and keep warm.
Combine milk, margarine, and salt in a small saucepan; cook over low heat until margarine melts.
Add warm milk mixture to linguine in serving bowl.
Sprinkle linguine with Parmesan cheese, and toss well.
Garnish with chopped fresh parsley and lemon twists.