Pasta with Snap Peas, Garlic, Lemon Zest, and Black Pepper (vegan)
Pasta with Snap Peas, Garlic, Lemon Zest, and Black Pepper (vegan) is a dairy free main course. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 769 calories, 22g of protein, and 29g of fat. This recipe serves 2. A mixture of garlic, ridged pasta such as cavatappi, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the corn starch you could follow this main course with the Cherry and Apricot Cobbler as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.
Bring a large saucepan of salted water to a boil.
Add snap peas and cook until bright green but still crunchy, about 2 minutes. Strain and run under cool water until chilled.
Drain and transfer to a small bowl. Toss with corn starch and set aside.
Place pasta in now-empty saucepan and cover with water by 1 inch. Season to taste with salt.
Place over high heat and bring to a boil, stirring occasionally. Continue to cook until pasta is barely al dente (follow package instructions for timing).
Drain pasta, reserving 1/2 cup of cooking liquid.
Add cooking liquid to bowl with snap peas, stirring to ensure cornstarch is dissolved.
Empty saucepan and wipe out with paper towels to dry.
Add oil and garlic. Cook over medium high heat, stirring frequently, until garlic starts to take on hints of color around the edges, about 2 minutes.
Add pepper flakes and a few good grinds of black pepper followed by snap peas. Bring to a boil, then add drained pasta, lemon juice, and parsley leaves. Toss to combine, Continue cooking, stirring constantly, until sauce is reduced to desired consistency (about 1 minute), season to taste with more salt and pepper if desired, and serve, topping each serving with lemon zest.