Lemon Butter Penne & Sugar Snap

• 8 oz whole wheat Penne Rigate

• 2 tbsp olive oil

• 2 tbsp lemon juice

• zest of l lemon

• 1/2 tsp salt

• 1/2 tsp black pepper

• 2 tbsp butter/margarine

• 2 cup sugar snap peas

• 1/4 cup finely chopped parsley

• 1 tbsp capers

• 1/3 cup shredded Parmesan cheese

1. Cook pasta according to package directions. When 2 minutes of pasta timer remains, add sugar snap peas to pot.

2. In a small bowl, combine olive oil, lemon juice, lemon zest, salt and pepper. Whisk thoroughly until well blended.

3. Melt butter in a large skillet on medium heat. Let cook until butter is foamy and begins to brown (3 to 4 minutes). Remove from heat.

4. Toss in pasta and sugar snap peas.

5. Drizzle olive oil mixture over pasta and stir to combine.

6. Stir in parsley, capers and cheese.

Serves 4

Notes&Tips:

• This dish can be served as cooked - without meat. I served with steak for a hearty and fulfilling dinner.

• There's not a lot of time invested in this Pasta dish, but you wouldn't know it from the taste and the praise that you'll get once it has been served.

• I loved the crunch that the sugar snap peas lends to this dish. It also pairs well, size-wise, with the Penne Pasta.

• By adding the sugar snap peas a couple minutes before the pasta is done, saves a step as you don't have to blanch it separately.

• This dish, without any protein, can also be served cold on a hot summer's day. Yes, yes, I know it's not summer yet (or even spring where we are - temperature wise, that is!) but it's always nice to have a dish that you can serve any season.