Creamy Sardine and Dill Pasta

Ingredients

• 1 lb penne rigate
• 1 teaspoon flour

• 1 (4 ounce) can sardines in oil, drained (King Oscar's double layer)
• 1 teaspoon garlic, minced
• 1 cup low sodium chicken broth
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons lemon juice
• 2 ounces unsalted butter or unsalted margarine
• 1 cup jarlsberg cheese, coarsely grated
• 1/2 cup cream
• 1/4 cup dill, finely chopped
• 1 medium Spanish onion, sliced

Directions

1. 1

   Cook pasta in a large pan of boiling water as directed on package directions, 10-12 minutes or until al dente. Drain well.

2. 2

   Melt butter in same pan. Gently cook onion and garlic, until translucent, about 5 minutes.

3. 3

   Use on low heat to avoid browning. Blend in flour and cook, stirring for 1 minute.

4. 4

   Stir in lemon juice and, chicken broth. Bring to boil stirring constantly. Reduce heat to gentle simmer.

5. 5

   Add warm pasta, sardines, cream, dill and pepper, stir until heated through.

6. 6

   Mix in cheese just before serving.

7. 7

   Serve at once with a salad, some robust wine, and hot crusty bread.

8. 8

   Enjoy!