1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente.
2. Meanwhile, in an extra large skillet, melt the margarine over medium heat. Add the flour to make a light roux. Add the cream and broth and simmer over medium heat until reduced by about half. Add the lemon juice, lemon zest, lime zest, and garlic and set aside.
3. Drain pasta and toss with sauce and serve.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 17 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 40.9mg||13 %|
|Sodium 797.2mg||27 %|
|Potassium 245mg||6 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 33g|
|Protein 9.4g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 188
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