Heart Healthy Fettuccine with Sugar Snap Peas Recipe

               
Arugula, sugar snap peas, and a spark of lemon make for a fresh-tasting pasta dish. Multigrain fettuccine is coated with a garlicky cheese blend and topped with crushed pistachios.
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Ingredients
Recipe yields 4 servings
8 oz multigrain fettuccine
1/2 cup arugula, chopped fine
2 tsp grated lemon zest
4 Tbsp grated Parmesan cheese
Black pepper to taste
3 tsp olive oil
2 Tbsp fresh lemon juice
3 garlic cloves, minced
1 shallot, diced
6 oz sugar snap peas
1 Tbsp chopped pistachios
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Directions
Step 1

In a pot, cook the pasta according to package directions. Drain the pasta, reserving 1/2 cup of the pasta water. Set aside.

Step 2

In a large bowl, combine the arugula, lemon zest, 3 Tbsp of the Parmesan and the black pepper to taste. Add 1 tsp of the olive oil and the lemon juice and stir to combine.

Step 3

In a skillet, heat the remaining 2 tsp olive oil. Add the garlic and shallot and sauté until the shallot is softened, about 2 minutes. Add the sugar snap peas and 2 tablespoons of the reserved pasta water and cook for 2 to 3 minutes, or until the peas are bright green. Remove from the heat.

Step 4

Add the cooked pasta, the arugula mixture and the remaining reserved pasta water to the skillet with the sugar snap peas. Stir to combine. Top with the pistachios and the remaining 1 tablespoon Parmesan.

Time: 35 minutes
Servings: 4
Calories: 282
Make this for:
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:282
total fat:6g
sat fat:1g
cholesterol:5mg
sodium:100mg
total carb:45g
fibers:7g
proteins:12g

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Heart Healthy Fettuccine with Sugar Snap Peas Recipe

Ingredients
Recipe yields 4 servings
8 oz multigrain fettuccine
1/2 cup arugula, chopped fine
2 tsp grated lemon zest
4 Tbsp grated Parmesan cheese
Black pepper to taste
3 tsp olive oil
2 Tbsp fresh lemon juice
3 garlic cloves, minced
1 shallot, diced
6 oz sugar snap peas
1 Tbsp chopped pistachios
Directions
Step 1

In a pot, cook the pasta according to package directions. Drain the pasta, reserving 1/2 cup of the pasta water. Set aside.

Step 2

In a large bowl, combine the arugula, lemon zest, 3 Tbsp of the Parmesan and the black pepper to taste. Add 1 tsp of the olive oil and the lemon juice and stir to combine.

Step 3

In a skillet, heat the remaining 2 tsp olive oil. Add the garlic and shallot and sauté until the shallot is softened, about 2 minutes. Add the sugar snap peas and 2 tablespoons of the reserved pasta water and cook for 2 to 3 minutes, or until the peas are bright green. Remove from the heat.

Step 4

Add the cooked pasta, the arugula mixture and the remaining reserved pasta water to the skillet with the sugar snap peas. Stir to combine. Top with the pistachios and the remaining 1 tablespoon Parmesan.

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