• Delucchi's Market
  • Marsh Manor Shopping Mall 3640 Florence St, Redwood City, CA 94063
  • Store: (650) 216-7600 Fax: (650) 216-7603
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    This is a light pasta dish that can be served warm or cold.


    • 1 tbsp lemon juice
    • 1/2 tsp freshly grated lemon peel
    • 1/4 tsp coarsely grounded black pepper
    • 3/4 tsp salt
    • 1/2 cup reduced-sodium vegetable broth
    • 1 cup frozen baby peas
    • 1/2 cup tri-colored bell peppers, julienned (red, orange & yellow)
    • 4 oz sugar snap peas, strings removed
    • 4 oz snow peas, strings removed
    • 1 tbsp minced garlic
    • 1 tbsp olive oil
    • 1 tbsp butter or margarine
    • 1/2 cup grape tomatoes, halved
    • 3/4 c freshly grated Parmigiano Reggiano cheese
    • 1 (16 oz) pkg bow tie or corkscrew pasta


    1. In large saucepan, prepare pasta according to directions on label.
    2. In 10-inch skillet, melt butter with olive oil over med-high heat. Add snow peas, sugar snap peas and bell peppers; cooking until tender-crisp (1-2 minutes), stirring occasionally. Stir in the garlic and cook 30 seconds. Add baby peas, tomatoes, broth, salt and pepper; heat to boiling. Stir in lemon peel and lemon juice.
    3. Drain pasta and return to saucepan. Add vegetable mixture and Parmigiano Reggiano (reserving some of the cheese for the top); toss well. Add rest of Parmigiano Reggiano cheese to top. Add salt and pepper to taste.