LEMON LINGUINE PARMESAN

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup skim milk or evaporated skim milk
3/4 pound whole-grain linguine
1/2 cup lemon juice
1/3 cup grated parmesan cheese
1/4 cup minced fresh parsley
freshly ground black pepper, lots of it

Heat the oil in a small skillet and saute the garlic for a minute.

Add the milk and heat gently.

Cook the pasta until al dente, 8 to 10 minutes. Drain and toss well with lemon juice.

Pour the garlic mixture over the pasta and toss. Add the Parmesan cheese, parsley, and pepper and toss well again. Serve immediately.

Servings: 4
Source: America's New Low-Fat Cuisine by Leslie L. Cooper