Summer Pea Pasta

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.

Yield: Serves 4 (serving size: 1 1/4 cups)
Total:
Cost per Serving: $2.32
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 22 Minutes
Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 347
  • Fat: 9.7g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 11.6g
  • Carbohydrate: 55.8g
  • Fiber: 5.8g
  • Cholesterol: 23mg
  • Iron: 3mg
  • Sodium: 489mg
  • Calcium: 43mg

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

Preparation

  1. 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. 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.
Note:

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.

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