PASTA SUGAR RECIPES
PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS RECIPE ...
Simple and light on a warm summer night!
Provided by Laura DeMarte
Categories Main Dishes Pasta
Total Time 21 minutes
Prep Time 10 minutes
Cook Time 11 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 364.9 calories, CarbohydrateContent 51.6 g, CholesterolContent 4.4 mg, FatContent 12.3 g, FiberContent 4.9 g, ProteinContent 13.1 g, SaturatedFatContent 2.6 g, SodiumContent 152.5 mg, SugarContent 2.8 g
SUGAR SNAP PEAS AND PASTA RECIPE | EPICURIOUS
Provided by EPICURIOUS.COM
Total Time 30 min
Cook Time 30 min
Yield Makes 4 main-course servings
Number Of Ingredients 6
Steps:
- Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.
- Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.
- Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.
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