Pasta with light lemon and wine sauce

6 servings

Ingredients

Quantity Ingredient
* * * * *
1½ pounds Your favorite shaped pasta
3 tablespoons Margarine
½ small Onion, chopped
4 tablespoons All-purpose Flour
2 cups Dry White Wine
2 cups Unsalted Chicken Broth
½ teaspoon Grated Lemon Zest
1 tablespoon Fresh Thyme, chopped, or 1/2 ts. dried
1 tablespoon Fresh Dill, chopped, or 1 ts. dried
3 tablespoons Dijon Mustard
Salt, to taste

Directions

FROM LOIS FLACK

CYBEREALM BBS (315)786-1120

Prepare pasta according to package directions; drain.

Warm the margarine in a large saucepan over medium-low heat. Add the onion and saute until lightly brown and very soft. Add the flour and reduce heat to low. Stir until completely blended. Very gradually whisk in the white wine and chicken broth. Bring the sauce to a boil and then let simmer for 10 minutes. Stir in the lemon zest, thyme, dill and mustard and season to taste with salt.

Serve sauce over the warm pasta.

Calories per serving........... 302 Fat.................. 7.41 g Cholesterol.................... 0 mg Sodium............... 417 mg Source: "Military Lifestyle" magazine Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

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