Instructions: Melt margarine in a skillet. Saute garlic. Stir in flour and cook for a few minutes. Add milk. Stir and cook for about 5 minutes or until mixture thickens. Add lemon juice.

Fill large pot 2/3 full of water. Bring to boil. Add pasta and cook uncovered until pasta is tender, but firm to bite. Drain pasta and divide between 4 plates. Top with sauce and parmesan cheese.

Note: For 4 servings, 2 cups of thinly-sliced mushrooms may be added at the same time as the garlic. Alternatively, 2 cups of steamed broccoli or asparagus may also top the pasta. Two tablespoons of sherry in place of lemon juice adds a nice flavor. Each adds negligible calories per serving.

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