Name: Pasta with Light Lemon and Wine Sauce
Ingredients: * * * * *; 1 1/2 lb Your favorite shaped pasta; 3 tb Margarine; 1/2 sm Onion, chopped; 4 tb All-purpose Flour; 2 c Dry White Wine; 2 c Unsalted Chicken Broth; 1/2 ts Grated Lemon Zest; 1 tb Fresh Thyme, chopped, or 1/2 ts. dried; 1 tb Fresh Dill, chopped, or 1 ts. dried; 3 tb Dijon Mustard; Salt, to taste

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CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Cyberealm, Italian	6	Servings

INGREDIENTS

		* * * * *
1 1/2	lb	Your favorite shaped pasta
3	tb	Margarine
1/2	sm	Onion, chopped
4	tb	All-purpose Flour
2	c	Dry White Wine
2	c	Unsalted Chicken Broth
1/2	ts	Grated Lemon Zest
1	tb	Fresh Thyme, chopped, or 1/2 ts. dried
1	tb	Fresh Dill, chopped, or 1 ts. dried
3	tb	Dijon Mustard
		Salt, to taste

INSTRUCTIONS

FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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