Pasta with Snap Peas, Garlic, Lemon Zest, and Black Pepper (vegan)
Pasta with Snap Peas, Garlic, Lemon Zest, and Black Pepper (vegan) is a main course that serves 2. For $3.66 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. One serving contains 792 calories, 22g of protein, and 29g of fat. Head to the store and pick up snap peas, red pepper flakes, lemon zest, and a few other things to make it today. Plenty of people made this recipe, and 408 would say it hit the spot. It is brought to you by Serious Eats. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns an outstanding spoonacular score of 100%. If you like this recipe, you might also like recipes such as Spring Salad of Asparagus, Ramps, Snap Peas, and Peas, with Poached Egg and Lemon Zest Vinaigrette, Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas, and Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and Lemon zest.
Servings: 2
Ingredients:
Freshly ground black pepper
1/2 pound ridged pasta such as cavatappi, penne rigate, or ziti
1/2 teaspoon corn starch
1/4 cup extra virgin olive oil
2 tablespoons minced fresh parsley leaves
4 cloves garlic, finely sliced
Kosher salt
1 tablespoon juice and 1 teaspoon zest from 1 lemon
Pinch red pepper flakes
1 pound snap peas, trimmed
Equipment:
sauce pan
bowl
paper towels
Cooking instruction summary:
Procedures 1 Bring a large saucepan of salted water to a boil. Add snap peas and cook until bright green but still crunchy, about 2 minutes. Strain and run under cool water until chilled. Drain and transfer to a small bowl. Toss with corn starch and set aside. 2 Place pasta in now-empty saucepan and cover with water by 1 inch. Season to taste with salt. Place over high heat and bring to a boil, stirring occasionally. Continue to cook until pasta is barely al dente (follow package instructions for timing). Drain pasta, reserving 1/2 cup of cooking liquid. Add cooking liquid to bowl with snap peas, stirring to ensure cornstarch is dissolved. 3 Empty saucepan and wipe out with paper towels to dry. Add oil and garlic. Cook over medium high heat, stirring frequently, until garlic starts to take on hints of color around the edges, about 2 minutes. Add pepper flakes and a few good grinds of black pepper followed by snap peas. Bring to a boil, then add drained pasta, lemon juice, and parsley leaves. Toss to combine, Continue cooking, stirring constantly, until sauce is reduced to desired consistency (about 1 minute), season to taste with more salt and pepper if desired, and serve, topping each serving with lemon zest.
Step by step:
1. Bring a large saucepan of salted water to a boil.
2. Add snap peas and cook until bright green but still crunchy, about 2 minutes. Strain and run under cool water until chilled.
3. Drain and transfer to a small bowl. Toss with corn starch and set aside.
4. Place pasta in now-empty saucepan and cover with water by 1 inch. Season to taste with salt.
5. Place over high heat and bring to a boil, stirring occasionally. Continue to cook until pasta is barely al dente (follow package instructions for timing).
6. Drain pasta, reserving 1/2 cup of cooking liquid.
7. Add cooking liquid to bowl with snap peas, stirring to ensure cornstarch is dissolved.
8. Empty saucepan and wipe out with paper towels to dry.
9. Add oil and garlic. Cook over medium high heat, stirring frequently, until garlic starts to take on hints of color around the edges, about 2 minutes.
10. Add pepper flakes and a few good grinds of black pepper followed by snap peas. Bring to a boil, then add drained pasta, lemon juice, and parsley leaves. Toss to combine, Continue cooking, stirring constantly, until sauce is reduced to desired consistency (about 1 minute), season to taste with more salt and pepper if desired, and serve, topping each serving with lemon zest.
Nutrition Information:
covered percent of daily need
