Rotini with Shrimp and Broccoli

Rotini, corkscrew pasta, broccoli and shrimp cooked in a light wine sauce of lemon, dill and garlic topped with green onions.

serves 4-6

4 cups uncooked rotini (corkscrew pasta)
1 lb. peeled deveined fresh shrimp
1 head broccoli
1 Tbsp. butter or margarine
21/2 Tbsp. all purpose flour
12/3 cups skim milk
2/3 cup chardronay
11/2 Tbsp. grated lemon rind
11/2 tsp. dried whole dillweed
salt to taste
1 tsp. pepper
4 cloves minced garlic
1/3 cup diced green onions
1 lemon wedge cut in fourths
Cook pasta and broccoli until andante (tender) and add shrimp during the last 3 minutes of cooking.

Drain, cover and set aside.

Melt butter or margarine in a medium saucepan; add flour, stiring well with a wire whisk. Gradually add milk and wine, stirring until smooth. Add lemon rind, dill, salt, pepper, and garlic. Cook over high heat until sauce comes to a boil stirring constantly. Continue to stir and reduce heat to medium for a few minutes until sauce thickens. Combine pasta, shrimp, broccoli, and sauce; toss well.

FarOut Foods Durty finGer Cook Suggest Garnish with Green Onions and lemon Wedges.