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Pasta With Light Lemon And Wine Sauce

Yield: 6 servings

Ingredients and directions for this recipe

-FROM LOIS FLACK-

---------------------CYBEREALM BBS (315)786-1120---------------------
* * * * * 1/2 ts Grated Lemon Zest
1 1/2 lb Your favorite shaped pasta 1 tb Fresh Thyme, chopped, or
3 tb Margarine - 1/2 ts. dried
1/2 sm Onion, chopped 1 tb Fresh Dill, chopped, or
4 tb All-purpose Flour - 1 ts. dried
2 c Dry White Wine 3 tb Dijon Mustard
2 c Unsalted Chicken Broth Salt, to taste

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

See also:
Previous recipe Pasta With Light Lemon & Wine Sauce
Next recipe Pasta With Lobster, Tomatoes And "herbes De Maquis"

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