CHEF JEFF — ONE BYTE AT A TIME: Fusilli with Sugar Snap Peas

A pasta-vegetable side pairs well with fish entrees.

Fusilli with Sugar Snap Peas

¼ pound fusilli (corkscrew) pasta (about 1¼ cups)

½ pound sugar snap peas, trimmed

2 teaspoons olive oil

2 tablespoons fresh lemon juice

Salt and freshly ground black pepper

Bring a large sauce pan with 3 to 4 quarts of water to a boil over high heat. Add pasta and boil 7 minutes. Add the sugar snap peas and continue to boil 2 to 3 minutes or until pasta is cooked al dente. Drain leaving about 1 tablespoon cooking water on the pasta. Toss with olive oil, lemon juice and salt and pepper to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 303 calories, 17 percent of calories from fat, 5.6 grams fat (0.8 grams saturated, 3.5 grams monounsaturated), no cholesterol, 10.7 grams protein, 52.5 grams carbohydrates, 4.8 grams fiber, 8 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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