Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
840
Calories
32g
Protein
28g
Fat
114g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz uncooked linguine noodles
- 3 tbsp fresh lemon juice
- 2 tsp reduced calorie margarine
- 2 tbsp minced chives
- ⅓ cup skim milk
- 1 teaspoon corn starch
- 1 tbsp minced fresh dill or 1 tsp dried dill weed
- 1 tbsp minced fresh parsley or 1 tsp dried parsley
- 2 tsp grated lemon peel
- ¼ tsp ground white pepper
- 3 tbsp grated romano or Parmesan cheese
Directions
1
Cook noodles according to package directions, drain and place in a medium bowl.
2
Pour lemon juice over noodles and toss.
3
Melt margarine in a small saucepan over medium heat.
4
Add chives and cook until soft.
5
Combine milk and cornstarch and stir into saucepan.
6
Cook and stir until thickened.
7
Stir in dill, parsley, lemon peel and white pepper.
8
Pour milk mixture over noodles, sprinkle with cheese and toss to coat.
Recipe sourced from
fandom