1-2 lb. asparagus or broccoli, cut & steam
1 lb. cooked spaghetti

Heat until onions soft about 5 minutes: 1 c. white wine Zest of 2 lemons Juice of 2 lemons 1/2-1 c. chopped Vidalia (white) onion

Toss spaghetti, vegetable and wine mixture with 16 ounce sour cream. Serve hot.