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Lemony Garden Peas with Pasta (Vegan, Gluten-Free)


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(6 votes, average: 4.50 out of 5)
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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

This Lemony Garden Peas with Pasta dish can be prepared in under 20 minutes with only 6 ingredients, and it’s the perfect recipe to show case the beauty of fresh (or frozen) peas.


Scale

Ingredients

  • 8 ounces pulse pasta (i.e., chickpea, lentil or bean)
  • 3 tablespoons extra virgin olive oil
  • 2 cups shelled fresh green peas (may use frozen, thawed)
  • 2 cups mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons pine nuts
  • 1 large lemon, juice and zest
  • Salt and pepper, to taste

Instructions

  1. Cook pasta in boiling water, according to package directions, just until al dente. Drain and set aside.
  2. While the pasta is cooking, heat olive oil in a large sauté pan or skillet.
  3. Add peas, mushrooms, and garlic, and sauté for 2 minutes.
  4. Add pine nuts, the juice and zest of lemon, and the cooked, drained pasta. Combine well and sauté for an additional 2 minutes, just until heated through. Do not overcook peas, they should be bright green. Season as desired with salt and pepper.
  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 394
  • Sugar: 7 g
  • Sodium: 120 mg
  • Fat: 19 g
  • Saturated Fat: 2 g
  • Carbohydrates: 45 g
  • Fiber: 9 g
  • Protein: 19 g

Keywords: vegan pasta, healthy pasta, spring pasta