| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 12 | oz | Fettuccine; or |
| Penne rigate, lemon pepper flavored | ||
| 1 | tb | Extra virgin olive oil |
| 2 | tb | Butter |
| 1 | c | Red onions; julienned |
| 1 | c | Snow pea; julienned |
| 2 | ts | Garlic; minced |
| 1 | c | White wine |
| 1 1/2 | tb | Capers |
| 2 | tb | Chopped parsley |
| 1/3 | c | Parmesan cheese; grated |
| Salt and pepper; to taste |
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 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>
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