1 tablespoon olive oil

2 cloves garlic, minced

cup skim milk or evaporated skim milk

12 ounces linguine

cup lemon juice

1/3 cup grated Parmesan cheese

cup minced fresh parsley

Freshly ground black pepper

  In a small saucepan over medium heat, cook the oil and garlic for 1 minute. Add the milk. Reduce the heat to low and heat gently. Meanwhile, cook the linguine in a large pot of boiling water for 8 to 10 minutes, or until al dente. Drain well and transfer to a large bowl. Add the lemon juice and toss well.

  Pour the garlic mixture over the pasta and toss. Add the Parmesan, parsley, and pepper to taste. Toss well again. Serve immediately.  Preparation and cooking time: 10-20 minutes. 

(Editor's note: Start with 1/4 cup of lemon juice, then add more lemon to taste.)