Lemon pepper pasta with piccatta style vegeta

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

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