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8 ounce linguine, uncooked
1/4 cup minced onion
2 cloves garlic, minced
1 tablespoon reduced-calorie margarine, melted
1 8 ounce carton nonfat sour cream
1 tablespoon skim milk 1 tablespoon cracked pepper
2 tablespoon freshly grated parmesan cheese
1 1/2 tablespoon chopped fresh parsley
1. Cook linguine according to package directions, omitting salt and fat. Drain. Set aside, and keep warm.
2. Saute' onion and garlic in margarine in a small skillet over medium heat until onion is crisp-tender; set aside.
3. Combine sour cream, milk, and pepper in a small bowl; stir well.
4. Combine linguine, onion mixture, and sour cream mixture, toss well.
5. Sprinkle with Parmesan cheese and parsley. Serve immediately.
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