- Macaroni - 500 Grams
- Shallots - 2 pieces
- Olive oil - 2 items. spoons
- Flour - 2 Teaspoons
- Wine white dry - 1/2 cup
- Cream fat - 1 glass
- Green onions - 1/4 Cups
- Lemon juice - 1 st. a spoon
- Salt, pepper - - To taste
- Lemon peel - 1 teaspoon
- Parmesan grated - 1/2 cup
First of all, chop the green onions and shallots. In a large brazier we warm up a little olive oil, add there sliced shallots, fry until soft on medium heat. When the onion becomes softer - we add flour to the brazier. And quickly, quickly, mix the onion with flour. The onion should have a beautiful golden hue. We pour wine into the brazier. Cooking on medium heat until the thickening of the mass. When the mass thickens - cream can be added to the brazier. Immediately after this, add the green onions. Add salt, pepper and lemon juice. Mix well to allow the ingredients to mix evenly. Once the sauce is well mixed - it can be introduced into the cooked aldente (ready, but not boiled, slightly harsh) pasta. I had macaroni varieties Farfalle - in the form of butterflies. Quickly mix pasta with sauce. If it turns out too dry - you can add a little water, which was cooked pasta. After a minute, add a teaspoon of pasta to the pasta with finely grated lemon zest. Sprinkle with grated cheese, quickly mix - and the dish is ready. Pleasant! :)
Servings: 3-4