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Summer Pea Pasta

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on time 22 mins
Total time 22 mins
Yield Serves 4 (serving size: 1 1/4 cups)
Make sure to zest the lemon before you squeeze the juice. Serve with a quick tomato salad: Combine 3 ounces mini mozzarella cheese balls with 1 pint halved cherry tomatoes, 2 tablespoons olive oil, and 2 tablespoons balsamic vinegar; toss to coat.

Ingredients

  • 4 quarts water
  • 8 ounces uncooked linguine
  • 3 tablespoons butter
  • 5 garlic cloves, thinly sliced
  • 2 cups frozen green peas, thawed
  • 1/2 teaspoon sugar
  • 3 tablespoons fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 6 tablespoons torn fresh mint leaves
  • 1 teaspoon grated lemon rind

Nutrition Information

  • calories 347
  • fat 9.7 g
  • satfat 5.8 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 11.6 g
  • carbohydrate 55.8 g
  • fiber 5.8 g
  • cholesterol 23 mg
  • iron 3 mg
  • sodium 489 mg
  • calcium 43 mg

How to Make It

  1. Bring 4 quarts water to a boil in a large saucepan. Add pasta to pan; cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

  2. Melt butter in a large skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Stir in peas and sugar; cook 2 minutes, stirring frequently. Stir in cooked pasta, reserved 1/2 cup cooking liquid, and juice; cook for 2 minutes. Remove from heat. Sprinkle with salt, mint, and rind; toss to combine. Serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.