| 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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