CHEF JEFF — ONE BYTE AT A TIME: Penne with Sugar Snap PeasFresh garden vegetable nicely complement pasta in this recipe.
By: Herald Staff Report,
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.
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