Pasta With Sugar Snap Peas, Parmesan and Mushrooms

This is a clean springtime dish of pasta, sugar snap peas, and mushrooms tossed in garlic and lemon and served with Parmesan cheese and mint.

• Preparation Time: 10 mins
• Cooking Time: 11 mins
• Total Time: 21 mins
• Calories: 365 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.