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–+ servings
spring snap pea pasta with lemon and garlic

Lemon-Parmesan Garlic Pasta with Snap Peas

Spring pasta loaded with the bright flavors of garlic, lemon, EVOO and vegan Parmesan. Add in green veggies for a spring meal! Vegan sausage too.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 2
Author: Kathy Patalsky

Equipment

  • skillet
  • large soup pot

Ingredients

  • 5 oz pasta any variety
  • ¼ cup fresh lemon juice + a pinch of zest
  • 3-4 cloves garlic finely chopped
  • 3-4 tablespoon extra virgin olive oil
  • 2 cups snap peas
  • 1 cup baby kale chopped
  • 4 tablespoon vegan Parmesan

Topping:

  • 1-3 tablespoon vegan parmesan
  • 1 vegan sausage sliced + skillet browned

Instructions

  • Cook your pasta. In the past two minutes of cooking, add the snap peas. Tip: For extra bright green snap peas, boil separately and use a cold water bath to shock them into a perky green color. (optional)
  • In a skillet, over medium heat, add the olive oil and garlic. Allow the garlic to lightly brown, then add the pasta and snap peas. Also add in the kale and vegan cheese. Turn skillet to low and using tongs, toss well until all combined.
  • Transfer the pasta to serving bowls and top with the skillet-browned vegan sausage. (If in a hurry, you could also boil the sausage to heat, or microwave, but the skillet will add color and texture. Serve with additional vegan Parmesan on top.

Nutrition Estimate

Calories: 564kcal | Carbohydrates: 72g | Protein: 17g | Fat: 26g | Saturated Fat: 4g | Sodium: 211mg | Potassium: 580mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4412IU | Vitamin C: 112mg | Calcium: 139mg | Iron: 6mg