My family loves pasta, so this simple dish is always a hit! Not only does the recipe come together easily, but it makes a lot so it’s perfect for potlucks.
—Crystal Jo Bruns, Iliff, CO
Takes: 30 min. • Makes: 12 servings
1 lb. fresh sugar snap peas (about 5 cups), trimmed
1 pkg. (16 oz.) angel hair pasta
5 Tbsp. olive oil, divided
1 medium red onion, finely chopped
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1/8 tsp. coarsely ground pepper
1 1/4 cups grated Parmesan cheese, divided
1. In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot.
2. In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 Tbsp. oil.
3. In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through.
4. Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.
3/4 CUP: 258 cal., 9g fat (2g sat. fat), 7mg chol., 254mg sod., 35g carb. (4g sugars, 3g fiber), 10g pro.