Pasta With Light Lemon & Wine Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
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1 1/2 lbs: Your favorite shaped pasta,
3 tbsp: Margarine,
1/2 small: Onion, chopped
4 tbsp: All-purpose Flour,
2 cup: Dry White Wine,
2 cup: Unsalted Chicken Broth,
1/2 tsp: Grated Lemon Zest,
1 tbsp: Fresh Thyme, chopped, or 1/2 ts. dried
1 tbsp: Fresh Dill, chopped, or 1 ts. dried
3 tbsp: Dijon Mustard,
Salt, to taste
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp