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

Fresh garden vegetable nicely complement pasta in this recipe.

Penne with Sugar Snap Peas

¼ pound whole wheat penne pasta

½ pound sugar snap peas, trimmed

2 tablespoons reduced-fat oil and vinegar dressing

Salt and freshly ground black pepper

Bring large sauce pan with 3 to 4 quarts of water to boil. Add penne pasta; boil 7 minutes. Add sugar snap peas; continue to boil 2 to 3 minutes or until pasta is cooked al dente. Drain leaving about 1 tablespoon cooking water on pasta. Toss with salad dressing and salt and pepper to taste.

Note: Green beans or snow peas also can be used.

Yield: Serves 2.

Approximate nutritional analysis per serving: 250 calories, 30 grams fat (1 gram saturated), no cholesterol, 8 grams protein, 48 grams carbohydrates, 7 grams dietary fiber, 5 grams sugars, 150 milligrams sodium.

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

Tags: chef jeff, jeff tiedeman, one byte at a time, accent, updates, food, recipes