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Lemon Pepper Pasta With Piccatta Style Vegetables
Ingredients
- 12 ounce fettuccine, or possibly penne rigate, lemon pepper flavored
- 1 Tbsp. extra virgin extra virgin olive oil
- 2 Tbsp. butter
- 1 c. red onions, julienned
- 1 c. snow pea, julienned
- 2 tsp garlic, chopped
- 1 c. white wine
- 1 1/2 Tbsp. capers
- 2 Tbsp. minced parsley
- 1/3 c. parmesan cheese, grated salt and pepper, to taste
Directions
- Cook pasta according to package directions. Drain al dente pasta, keep warm.
- Meanwhile, in large skillet, heat extra virgin olive oil and butter. Add in onions, carrots, and garlic and sauteefor 4 min. Next add wine and capers and simmer for 2 min. Fold in liquid removed and warm 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 possibly 6 appetizer portions. Source AIPC Pamphlet
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