Title: Lemon pepper pasta with piccatta style vegeta
 Categories: Pasta
      Yield: 4 Servings
 
     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
 
  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