Lemon Pasta Sauce
From: Cindy Wambeam

I make a sauce that my brother taught me (I believe it's originally from _In the Kitchen with Rosie_, but he, then I, adapted it to our own taste).
You can use any pasta, and you can add veggies as you like.
I generally use angel hair pasta for this, but it's also great with tortellini.

(note: this makes two servings for a main dish)

• olive oil
• crushed red pepper
• lemons
• parsley
• white wine
• garlic cloves
• chopped tomatoes (or sun-dried)

In one or two tablespoons of olive oil, saute a couple of cloves of minced garlic, a handful of chopped parsley, and a few shakes of the red pepper.

Saute until the parsley changes to a deep green color.
(add other optional veggies here -- saute for a few minutes longer)

Add about 1/2 cup of white wine (this is optional -- my mom doesn't like wine, so I don't use it when I make it for her.
I just add more lemon juice).

Squeeze in the juice of a couple of lemons (you can also use lime for a wonderful variation).
Simmer until it cooks down to about half of the juice.

Just before serving, toss in the chopped tomatoes.
They should be just warmed, but not cooked and mushy.
(this would also be the time to add the basil or olives)

Toss with freshly made pasta.

This is one of my husband's favorite meals (and he's not vegetarian).
It's great with crusty rolls or garlic bread.