| 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>
A Message from our Provider:
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