Summer Pea Pasta

Summer Pea Pasta Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.


Serves 4 (serving size: 1 1/4 cups)

Cost per Serving:

Total time: 22 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 22 Minutes

Nutritional 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


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


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.


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