Italian recipes

Lemon Pepper Pasta With Piccatta Style Vegetables

Course : Italian
Source: LaBella, American Italian Pasta Co
Serves: 4

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Ingredients:

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

1 1/2 tablespoons capers

2 tablespoons chopped parsley

1/3 cup parmesan cheese -- grated

1 teaspoon salt and pepper -- to taste

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

1 1/2 tablespoons capers

2 tablespoons chopped parsley

1/3 cup parmesan cheese -- grated

1 teaspoon salt and pepper -- to taste

Preparation / 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 sauté‚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

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