Lemon Pepper Pasta!

Today’s lunch is another 15-minute meal-a vegetarian and gluten free pasta dish!

Here are the ingredients!

• 1 box of Barilla gluten free elbows

• 1 tablespoon of salt for the pasta water

• 1 tablespoon of olive oil for the pasta water

• 1 tablespoon of garlic salt

• 1 tablespoon of McCormick lemon and pepper seasoning

• 3 tablespoons of butter

• ¼ cup of Cupcake Sauvignon Blanc

To start with, I filled a large pasta pot with water and the salt and oil. Once it reached a boil, I added in the pasta and cooked it for 8 minutes.

In a large saucepan, I added in the butter, garlic salt, lemon pepper seasoning, and wine and let it reduce down into a nice sauce. Once the pasta was done, I drained it and added it straight into the sauce. I stirred it together to coat all the noodles and served.