Pasta With Sugar Snap Peas, Parmesan and Mushrooms
This is a clean springtime dish of pasta, sugar snap peas, and mushrooms tossed in garlic and lemon and served with Parmesan cheese and mint.
In a large pot, bring a generous amount of lightly salted water to a boil.
Add the penne; cook for 6 minutes, stirring occasionally.
Add sugar snap peas to pasta and cook for an additional 3 minutes or until pasta is tender but still firm to the bite.
Drain.
Put the pot back on the stove and heat the margarine and olive oil there.
Cook and stir the mushrooms, green onions, garlic, and lemon zest for about two minutes, or until fragrant.
Add the lemon juice and salt and pepper to taste.
Toss the cooked pasta and sugar snap peas in the sauce.
Add mint and Parmesan cheese on top.