Category: Pasta

12 oz Fettuccine, or

Penne rigate, lemon pepper flavored

1 tbsp Extra virgin olive oil

2 tbsp Butter

1 cup Red onions, julienned

1 cup Snow pea, julienned

2 tsp Garlic, minced

1 cup White wine

1 1/2 tbsp Capers

2 tbsp Chopped parsley

1/3 cup Parmesan cheese, grated

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 Posted to MC-Recipe Digest V1 #164



Date: Mon, 22 Jul 1996 10:54:21 -0700 (PDT)



From: PatH <phannema@wizard.ucr.edu>