Served as main course. Vegetarian dish.

8 ounces Angel Hair Pasta

2 Tablespoons Flour

1 1/2 cups Milk

1 Tablespoon Butter

1/2 cup White Wine

2 Tablespoons fat-free Cream Cheese

2 teaspoons Lemon Zest

1 1/2 teaspoons dried Dill

1/4 teaspoon Salt

1/8 teaspoon Cayenne

In a large saucepan filled with boiling water, cook pasta until firm. Drain. Meanwhile, place flour in a small bowl. Gradually whisk in milk until mixture is smooth. In a medium saucepan, melt butter over medium heat. Gradually stir milk mixture into saucepan. Cook over medium-low heat, stirring often, until sauce boils and thickens, about 3 minutes. Gradually add wine, stirring constantly; if you add the wine too fast, the mixture will curdle. Whisk in cream cheese until smooth. Stir in lemon zest, dill, salt and cayenne. Transfer pasta to a large bowl. Pour on sauce; toss to coat. Serve hot.

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

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