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Pasta With Sugar Snap Peas, Parmesan and Mushrooms

Laura DeMarte

"Simple and light on a warm summer night!"
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21 m servings 365 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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

Per Serving: 365 calories; 12.3 g fat; 51.6 g carbohydrates; 13.1 g protein; 4 mg cholesterol; 152 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...