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Pasta With Light Lemon & Wine Sauce

Yield: 6 Servings

Ingredients and directions for this recipe

-FROM LOIS FLACK-

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

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