| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Meats |
St. Louis |
Post2 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Uncooked pasta |
| 1 |
|
Onion; diced |
| 3 |
tb |
Butter or olive oil |
| 1 |
c |
Heavy cream or sour cream |
| 1/3 |
c |
White wine or sherry |
| 1/2 |
ts |
Dried tarragon |
|
|
Salt |
|
|
Ground pepper |
|
|
Choice of leftover vegetables; herbs, |
|
|
Or chicken; optional |
INSTRUCTIONS
Cook pasta according to package directions; keep warm in cooking pot. Saute
onion in oil over medium heat. Add cream, wine, tarragon, and salt and
pepper to taste. Add any leftovers; simmer for 10 minutes. Toss sauce with
pasta. Yields 4 to 6 servings, depending on add-ins.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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