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