Lemon pepper pasta with piccatta style vegeta

4 Servings

Ingredients

Quantity Ingredient
12 ounces Fettuccine -- or
Penne rigate, lemon pepper
Flavored
1 tablespoon Extra virgin olive oil
2 tablespoons Butter
1 cup Red onions -- julienned
1 cup Snow pea -- julienned
2 teaspoons Garlic -- minced
1 cup White wine
1½ tablespoon Capers
2 tablespoons Chopped parsley
⅓ cup Parmesan cheese -- grated
Salt and pepper -- to taste

Directions

Cook pasta according to package directions. Drain al dente pasta, keep hot. Meanwhile, in large skillet, heat olive oil and butter. Add onions, carrots, and garlic and saute for 4 minutes. Next add in wine and capers and simmer for 2 minutes. Mix in drained and hot Lemon Pepper pasta and snow peas and toss and blend well. Salt and pepper and sprinkle with parsley. Top with Parmesan and serve.

Makes 3 dinner or 6 appetizer portions. Source AIPC Pamphlet Recipe By : LaBella, American Italian Pasta Co

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