Fettuccine with Sugar Snap Peas: A Healthy Pasta Recipe
When I first saw this healthy pasta recipe, I knew I had to make it.
I love to eat massive plates of pasta, especially macaroni and cheese or fettuccine alfredo. But the simple carbohydrates and fat in these dishes mean they’re not the healthiest dinner options.
Multigrain pasta, like the fettuccine in this recipe, is a healthier alternative that adds protein to your meal. My favorite brand contains chickpeas and lentils, and it tastes pretty similar to traditional pasta. And a bonus: it cooks a little faster.
Making a Healthy Pasta Recipe
You probably have many of these ingredients — lemon, Parmesan cheese, olive oil, garlic — in your house already. (Or maybe not everyone considers Parmesan a staple like I do?)
I couldn’t find multigrain fettuccine, but there were plenty of other multigrain pasta options available at the grocery store. Any of them will work, but I thought spaghetti would be closest.
While I don’t often buy sugar snap peas or pistachios, both of them make good snacks, so I knew I would eat the leftovers.
The instructions were simple and quick. It took about 20 minutes to make this, including prep. That’s perfect, because I need more quick weeknight recipes.
The Verdict: Fettuccine (Well, Spaghetti) with Sugar Snap Peas
The recipe was everything it promised: Bright and fresh, with a meaty crunch from the pistachios. The cheese and pasta combined with the other flavors to give my taste buds the notion that this was something less healthy and more indulgent than it really is.
The dish also stands on its own as a meal, although next time I might add a side salad. You can also add more sugar snap peas or perhaps some spinach or broccoli to get more veggies into your meal.
I’ll definitely make this again. In fact, I think it’s a new weeknight favorite.
- Calories: 282
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 100mg
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- 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
- In a pot, cook the pasta according to package directions. Drain the pasta, reserving 1/2 cup of the pasta water. Set aside.
- 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.
- 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.
- 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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