Pasta is pasta, but this dish is light and it's perfect for a spring dinner with a side salad.
1 (8 oz) pkg. linguine
1/4 cup minced onion (also like to use thinly sliced scallions instead)
1 tbl butter, melted
1 (8 oz) carton sour cream
4 tbl fresh grated parmesan cheese, divided
1 tbl milk
1/4 tsp salt
1 tbl fresh lemon juice
1 whole lemon, zested
2 tbl fresh chopped parsley
2 tbl fresh chopped chives
1. Cook pasta, then drain, then keep warm.
2. In skillet, cook onion and garlic in butter, stirring constantly unitl tender, not brown.
3. Stir in sour cream, 2 tbl of the parmesan cheese, milk, lemon pepper, salt, lemon juice and zest.
4. Cook 1-2 minutes. Remove from heat and pour over linguine. Toss gently, then add parsley, chives and remaining parmesan. Serve warm.