De-LIGHTfully Luscious Lemon Linguine
This is the perfect side dish y’all! I am a lemon freak, but my husband is not. I was worried that all the lemon ingredients would make it overpowering, but it didn’t at all! (My lemon-picky husband had two large servings!)
I used regular white pasta instead of wheat, only because my grocery didn’t have wheat linguine. You could probably save a point per serving by using wheat, but use the white if you can’t find it.
The sauce is very alfredo-ish, but packed with flavor. This dish is perfect with grilled chicken, or with Firecracker Shrimp Kebabs.
De-LIGHTfully Luscious Lemon Linguine
(serves 4; 5 points per serving)
1 (8-ounce) package linguine
1/4 cup minced onion
3 cloves garlic, crushed
1 tblsp. butter, melted
1 (8-ounce) carton low-fat sour cream
4 tblsp. freshly shredded Parmesan, divided
1 tblsp. milk
1-3/4 tsp. McCormick’s Perfect Pinch Lemon & Pepper Seasoning
1/4 tsp. salt
1 tblsp. fresh lemon juice (about 1/2 medium lemon)
1 whole lemon, zested
2 tblsp. freshly chopped parsley leaves
2 tblsp. freshly chopped scallion tops
Cook linguine according to package directions. Drain and keep warm.
In a skillet, cook onion and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 2 tablespoons Parmesan, milk, lemon-pepper, salt, lemon juice and lemon zest. Cook for about 1 to 2 minutes. Remove from heat and pour over linguine. Toss gently, adding chopped parsley, scallion tops, and remaining Parmesan. Serve warm.
