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Pasta with Light Lemon Wine Sauce


Yield: 6 Servings

1 1/2 lb Pasta
3 tablespoon Butter
1/2 sm Onion, chopped
4 tablespoon Flour
2 c Dry White Wine
2 c Chicken stock
1/2 teaspoon Lemon Zest
1 tablespoon Fresh Thyme, chopped
1 tablespoon Fresh Dill, chopped
3 tablespoon Dijon Mustard
Salt, to taste

Prepare pasta according to package directions; drain.

Warm the butter in a large saucepan over medium-low heat. Add the onion and sauté 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 stock. 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.




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