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