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 caloriescarbohydrate: 51.6 gcholesterol: 4.4 mgfat: 12.3 gfiber: 4.9 gprotein: 13.1 gsaturatedFat: 2.6 gservingSize: -sodium: 152.5 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Pasta With Sugar Snap Peas, Parmesan and Mushrooms
Directions
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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.
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.