Recipe - Lemon Pepper Pasta With Piccatta Style Vegetables

12 ounce Fettuccine; or
Penne rigate, lemon pepper
flavored
1 tablespoon Extra virgin olive oil
2 tablespoon Butter
1 cup Red onions; julienned
1 cup Snow pea; julienned
2 teaspoon Garlic; minced
1 cup White wine
1 One half tablespoon Capers
2 tablespoon 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 MCRecipe Digest V1 #164

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

From: PatH phannema@wizard.ucr.edu