Simple and light on a warm summer night!

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Recipe Summary

prep:
10 mins
cook:
11 mins
total:
21 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

365 calories; protein 13.1g; carbohydrates 51.6g; fat 12.3g; cholesterol 4.4mg; sodium 152.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/13/2016
We thought this was pretty good---we love all the ingredients. I did use butter rather than margarine and cremini mushrooms rather than white but otherwise I followed the directions. I wished that the sauce was a thicker one because for us it really depended on salt to help out the penne which seemed to be almost bland. I would suggest also that the mint was a must for this! I would try tweaking the sauce a little but I can see that for a summer lunch that this would be perfect! Thanks for giving me ideas of what to do! Read More
(1)
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