Lemon Pepper Pasta With Piccatta Style Vegetables Recipe
Servings: 4
Ingredients
- 12 ounce fettuccine, or possibly penne rigate, lemon pepper flavored
- 1 Tbsp. extra virgin extra virgin olive oil
- 2 Tbsp. butter
- 1 c. red onions, julienned
- 1 c. snow pea, julienned
- 2 tsp garlic, chopped
- 1 c. white wine
- 1 1/2 Tbsp. capers
- 2 Tbsp. minced parsley
- 1/3 c. parmesan cheese, grated salt and pepper, to taste
Directions
- Cook pasta according to package directions. Drain al dente pasta, keep warm.
- Meanwhile, in large skillet, heat extra virgin olive oil and butter. Add in onions, carrots, and garlic and sauteefor 4 min. Next add wine and capers and simmer for 2 min. Fold in liquid removed and warm 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 possibly 6 appetizer portions. Source AIPC Pamphlet
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 515 | |
| Calories from Fat 114 | 22% |
| Total Fat 13.0g | 16% |
| Saturated Fat 5.83g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 279mg | 12% |
| Potassium 405mg | 12% |
| Total Carbs 72.47g | 19% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.35g | 4% |
| Protein 16.01g | 26% |
