| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Fettuccine, or |
|
|
Penne rigate, lemon pepper |
|
|
flavored |
| 1 |
T |
Extra virgin olive oil |
| 2 |
T |
Butter |
| 1 |
c |
Red onions, julienned |
| 1 |
c |
Snow pea, julienned |
| 2 |
t |
Garlic, minced |
| 1 |
c |
White wine |
| 1 1/2 |
T |
Capers |
| 2 |
T |
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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