Mange Tout Sugar Snap Peas Pasta Recipes

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GARDEN VEG PASTA



Garden veg pasta image

Settle down with a comforting bowl of creamy pasta, safe in the knowledge that it's low-fat too

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 9

350g penne
140g broccoli , cut into small florets
100g sugar snap pea , halved
2 courgettes , diced
1 tbsp olive oil
100g light cream cheese
50g grated parmesan (or vegetarian alternative), plus extra to serve
zest and juice 1 lemon
large handful basil

Steps:

  • Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
  • Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this to the pan of courgettes, along with the cream cheese, Parmesan, lemon zest, half the lemon juice and seasoning. Stir to make a smooth, creamy sauce.
  • Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste. Serve in warmed bowls.

Nutrition Facts : Calories 456 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.53 milligram of sodium

PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS



Pasta With Sugar Snap Peas, Parmesan and Mushrooms image

Simple and light on a warm summer night!

Provided by Laura DeMarte

Categories     Main Dish Recipes     Pasta

Time 21m

Yield 4

Number Of Ingredients 12

8 ounces penne pasta
1 (6 ounce) package sugar snap peas, or as desired
2 tablespoons olive oil, or more to taste
1 tablespoon margarine
8 white mushrooms, sliced
2 green onions, minced
1 clove garlic, minced
1 lemon, zested
1 tablespoon lemon juice
salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh mint

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
  • Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g

SUGAR SNAP PEAS AND PASTA



Sugar Snap Peas and Pasta image

Categories     Pasta     Vegetable     Vegetarian     Quick & Easy     Dinner     Spring     Noodle     Sugar Snap Pea     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 5

1 lb sugar snap peas, trimmed and strings discarded
1 lb penne
1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Steps:

  • Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.
  • Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.
  • Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.

MANGE-TOUT (SUGAR SNAP PEAS) PASTA



Mange-Tout (Sugar Snap Peas) Pasta image

Mange-tout is the French name for fresh sugar snap peas, which can be eaten entirely. Prepared with pasta, they make a quick and easy lunch, are a treat for dieters, and ideal for runners and weight lifters.

Provided by Saz

Categories     Pasta by Shape

Time 20m

Yield 4

Number Of Ingredients 7

1 (8 ounce) package dry penne pasta
¾ (4 ounce) package cream cheese, softened
1 ½ ounces Gorgonzola cheese
2 tablespoons cream
½ pound sugar snap peas, trimmed
2 tablespoons butter
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil over medium-high heat. Add the pasta, and cook until al dente, 8 to 10 minutes. Drain, cover pot, and set aside.
  • Stir the cream cheese, Gorgonzola cheese, and cream together in a bowl until smooth. Set aside.
  • Bring another large pot of lightly salted water to a boil over medium-high heat. Add the sugar snap peas, and cook until crisp, 1 to 2 minutes. Drain. Toss peas with butter. Stir cream cheese mixture into peas, and toss to coat evenly. Serve immediately over cooked pasta.

Nutrition Facts : Calories 416 calories, Carbohydrate 46.3 g, Cholesterol 60 mg, Fat 20.2 g, Fiber 3.3 g, Protein 12.9 g, SaturatedFat 12.2 g, Sodium 214.3 mg, Sugar 1.9 g

MANGE-TOUT (SUGAR SNAP PEAS) PASTA



Mange-Tout (Sugar Snap Peas) Pasta image

Mange-tout is the French name for fresh sugar snap peas, which can be eaten entirely. Prepared with pasta, they make a quick and easy lunch, are a treat for dieters, and ideal for runners and weight lifters.

Provided by Saz

Categories     Pasta by Shape

Time 20m

Yield 4

Number Of Ingredients 7

1 (8 ounce) package dry penne pasta
¾ (4 ounce) package cream cheese, softened
1 ½ ounces Gorgonzola cheese
2 tablespoons cream
½ pound sugar snap peas, trimmed
2 tablespoons butter
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil over medium-high heat. Add the pasta, and cook until al dente, 8 to 10 minutes. Drain, cover pot, and set aside.
  • Stir the cream cheese, Gorgonzola cheese, and cream together in a bowl until smooth. Set aside.
  • Bring another large pot of lightly salted water to a boil over medium-high heat. Add the sugar snap peas, and cook until crisp, 1 to 2 minutes. Drain. Toss peas with butter. Stir cream cheese mixture into peas, and toss to coat evenly. Serve immediately over cooked pasta.

Nutrition Facts : Calories 416 calories, Carbohydrate 46.3 g, Cholesterol 60 mg, Fat 20.2 g, Fiber 3.3 g, Protein 12.9 g, SaturatedFat 12.2 g, Sodium 214.3 mg, Sugar 1.9 g

MANGE-TOUT (SUGAR SNAP PEAS) PASTA



Mange-Tout (Sugar Snap Peas) Pasta image

Mange-tout is the French name for fresh sugar snap peas, which can be eaten entirely. Prepared with pasta, they make a quick and easy lunch, are a treat for dieters, and ideal for runners and weight lifters.

Provided by Saz

Categories     Pasta by Shape

Time 20m

Yield 4

Number Of Ingredients 7

1 (8 ounce) package dry penne pasta
¾ (4 ounce) package cream cheese, softened
1 ½ ounces Gorgonzola cheese
2 tablespoons cream
½ pound sugar snap peas, trimmed
2 tablespoons butter
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil over medium-high heat. Add the pasta, and cook until al dente, 8 to 10 minutes. Drain, cover pot, and set aside.
  • Stir the cream cheese, Gorgonzola cheese, and cream together in a bowl until smooth. Set aside.
  • Bring another large pot of lightly salted water to a boil over medium-high heat. Add the sugar snap peas, and cook until crisp, 1 to 2 minutes. Drain. Toss peas with butter. Stir cream cheese mixture into peas, and toss to coat evenly. Serve immediately over cooked pasta.

Nutrition Facts : Calories 416 calories, Carbohydrate 46.3 g, Cholesterol 60 mg, Fat 20.2 g, Fiber 3.3 g, Protein 12.9 g, SaturatedFat 12.2 g, Sodium 214.3 mg, Sugar 1.9 g

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