Pasta With Sugar Snap Peas, Parmesan and Mushrooms
Description
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.
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
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1 tablespoon lemon juice
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salt and ground black pepper to taste
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1/4 cup grated Parmesan cheese
•
2 tablespoons chopped fresh mint
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.