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.
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|Serving Size: 1 Serving (256g)|
|Recipe Makes: 6|
|Calories from Fat: 131 (27%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 81.8mg||25 %|
|Sodium 583.8mg||20 %|
|Potassium 329.7mg||9 %|
|Total Carbohydrate 67.9g||20 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 67g|
|Protein 15.1g||22 %|
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Calories per serving: 477
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