Pasta With Sugar Snap Peas, Parmesan and Mushrooms recipe

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Ingredients

8 ounces penne pasta
1 (6 ounce) package sugar snap peas, or as desired
2 tablespoons olive oil, or more to taste
1 tablespoon margarine
8 white mushrooms, sliced
2 green onions, minced
1 clove garlic, minced
1 lemon, zested
1 tablespoon lemon juice
salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh mint

Nutrition Info

364.9 calories
carbohydrate: 51.6 g
cholesterol: 4.4 mg
fat: 12.3 g
fiber: 4.9 g
protein: 13.1 g
saturatedFat: 2.6 g
servingSize: -
sodium: 152.5 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta, cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.

  2. Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest, cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas, toss to coat. Top with Parmesan cheese and mint.

Recipe Yield

4 servings

Recipe Note

Simple and light on a warm summer night!

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