Yield: 4 Servings
Measure | Ingredient |
---|---|
12 ounces | Fettuccine -- or |
\N \N | Penne rigate, lemon pepper |
\N \N | 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 |
\N \N | Salt and pepper -- to taste |
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