Lemon Pepper Pasta With Piccatta Style Vegetables

Recipe Ingredients

12 oz	340g	Fettuccine - or
		Penne rigate - lemon pepper flavored
1 tablespoon	15ml	Extra virgin olive oil
2 tablespoons	30ml	Butter
1 cup	62g / 2.2oz	Red onions - julienned
1 cup	237ml	Snow pea - julienned
2 teaspoons	10ml	Garlic - minced
1 cup	237ml	White wine
1 1/2 tablespoons	22ml	Capers
2 tablespoons	30ml	Chopped parsley
1/3 cup	48g / 1.7oz	Parmesan cheese - grated
		Salt and pepper - to taste

Recipe Instructions

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 sauteefor 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

Source:
LaBella, American Italian Pasta Co

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