Lemon Pasta Salad

1. 1

   Cut bell peppers into strips and saute in lightly oiled skillet.

2. 2

   Remove and add almonds, stirring over high heat 30 seconds.

3. 3

   Remove peel from lemon using grater and set aside.

4. 4

   Cut off white pith; discard.

5. 5

   Cut lemon into 1/4-inch slices.

6. 6

   Into hot oiled skillet, add leeks, lemon peel, lemon slices, capers, salt and pepper.

7. 7

   Stir and toss until vegetables are tender-crisp. Remove from heat and discard lemon slices.

8. 8

   Stir in almond and bell pepper slices.

9. 9

   Cover and refrigerate.

10. 10

    Cook pasta; drain and rinse in cold water.

11. 11

    Combine with veggies.

* Per serving · 4 servings · Values may vary.