This simple vegetarian Black Pepper and Garlic Sugar Snap Pea Pasta has so much flavor and is really easy to make.
This pasta is just so good. The combination of black pepper, garlic, lemon, and sweet sugar snap peas is one you will want to come back to over and over again. Plus all the Parmesan cheese doesn't hurt.
I made this on a whim last week since I had a huge Costco size bag of sugar snap peas that was on the verge of going bad and we loved it. For such a simple combination of ingredients, you would never guess how good it is. And the cornstarch and pasta water trick, leads to a nice thick, creamy sauce.
Black Pepper and Garlic Sugar Snap Pea Pasta
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- 1 lb sugar snap peas
- 1/2 teaspoon corn starch
- 8 oz. high fiber pasta
- 2 tbsp olive oil
- 4 U cloves garlic, thinly sliced
- 1/4 tsp. black pepper
- 1/8 tsp. red pepper flakes (optional, to taste)
- 1/2 U lemon, juice and zest
- 2 tbsp basil, chopped (or parsley)
- 1/2 cup Parmesan cheese
- Salt and pepper
Bring a large pot of water to a boil. Season with salt. Add the snap peas and cook for 2 minutes. Use a slotted spoon to remove the snap peas. Run under cold water and drain. Place in a bowl and toss with the cornstarch.
Add the pasta to the water and cook according to package directions. Save 1/2 cup (for four servings) of the pasta water and stir in into the sugar snap peas.
Meanwhile, heat the olive oil over medium high heat. Add the garlic and cook for 1-2 minutes edges just begin to brown. Add the red pepper flakes and pepper and cook for 10 seconds. Add the sugar snap peas. Bring to a boil and then add the pasta, lemon juice, lemon zest, and basil. Stir together and let cook for 1-2 minutes until sauce thickens. Top with Parmesan and serve.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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