Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light September 2013

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

hands-on:
22 mins
total:
22 mins
Yield:
Serves 4 (serving size: 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef'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.

Nutrition Facts

347 calories; fat 9.7g; saturated fat 5.8g; mono fat 2.3g; poly fat 0.4g; protein 11.6g; carbohydrates 55.8g; fiber 5.8g; cholesterol 23mg; iron 3mg; sodium 489mg; calcium 43mg.
Advertisement
Advertisement