Pepper Pasta

Heat butter and oil in a medium saucepan; add garlic, lemon rind and crushed red pepper.

Cook over low heat 2 minutes, stirring occasionally. Add chicken broth and lemon juice. Simmer over medium heat until reduced to about 1 1/4 cups (about 25 minutes). Add salt and pepper. Cook fettuccine in a large Dutch oven according to package directions; drain.

Return fettuccine to Dutch oven; add red pepper strips and broth mixture. Cook over low heat 1 minute or until thoroughly heated, tossing gently.

Serve immediately or if desired, spoon into a lightly greased 13 x 9 x 2-inch baking dish.

Cover and chill. Remove from refrigerator and let stand at room temperature 1 hour.

Bake, covered, at 350° for 30 minutes.