Sugar Snap Peas with Shiitakes and Pasta

  • Yield: 4 servings


2teaspoons olive oil
1cup chopped onions
1pound sugar snap peas, stems removed with string attached
4ounces shiitake mushrooms, sliced
8ounces button mushrooms, sliced
12ounces dried orzo or acini de pepe pasta, cooked according to package directions until al dente
1/4cup water or vegetable broth
1teaspoon salt
1/2teaspoon fresh-ground black pepper
1/4cup grated Parmesan cheese


  1. Heat oil in a large nonstick skillet over medium heat. Add onions and saute 3 minutes or until softened. Add peas and continue cooking 2 minutes. Add mushrooms, cooked pasta and the water or broth. Saute 2 minutes longer or until the pasta is heated through. Season with salt, pepper and Parmesan.

Nutritional Info *per serving

  • Calories 443
  • Fat 5g
  • Cholesterol 4mg
  • Sodium 697mg
  • Carbohydrate 82g
  • Protein 18g