6 oz. linguine, uncooked
1 tbsp. reduced-calorie butter, melted
1/2 c. canned low-sodium chicken broth, undiluted
1/2 c. unsweetened orange juice
2 tsp. cornstarch
1 tbsp. chopped fresh basil leaves
1/8 tsp. grated orange rind
1 tbsp. grated Parmesan cheese

Cook linguine according to package directions, omitting salt and fat. Drain well, and set aside.

Combine butter and next 3 ingredients in a small saucepan; stir well. Bring to a boil, and cook 1 minute. Remove from heat. Add chopped basil and orange rind; stir well. Pour over linguine; toss gently. Sprinkle with cheese. Yield: 6 servings (about 134 calories per 1/2 cup serving).

Protein 4.2/Fat 1.8/Carbohydrate 24.8/Cholesterol 1/Iron 1.1/Sodium 35/Calcium 33.