Recipe - Pasta With Light Lemon And Wine Sauce

FROM LOIS FLACK

CYBEREALM BBS (315)7861120
* * * * *
1 One half pound Your favorite shaped pasta
3 tablespoon Margarine
One half small Onion, chopped
4 tablespoon Allpurpose Flour
2 cup Dry White Wine
2 cup Unsalted Chicken Broth
One half teaspoon Grated Lemon Zest
1 tablespoon Fresh Thyme, chopped, or
One half ts. dried
1 tablespoon Fresh Dill, chopped, or
1 ts. dried
3 tablespoon Dijon Mustard
Salt, to taste

Prepare pasta according to package directions; drain.

Warm the margarine in a large saucepan over mediumlow 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini