Snow peas, sugar snap peas and green peas served in a lemony broth!

1	Pkg. (16 oz.)	Bow tie or corkscrew pasta
1	Tbsp.	Margarine or butter
1	Tbsp.	Olive oil
4	Oz.	Snow peas, strings removed
4	Oz.	Sugar snap peas, strings removed
1	Clove	Garlic, crushed with garlic press
1	Cup	Frozen baby peas
1/2	Cup	Chicken broth, reduced-sodium
1/4	Tsp.	Black pepper, coarsely ground
1/2	Tsp.	Grated lemon peel
3/4	Tsp.	Salt

• In a large saucepan, prepare pasta in boiling salted water as per package directions.
• Meanwhile, in a 10-inch skillet, melt butter with olive oil over medium-high heat. Add snow peas and sugar snap peas and cook, stirring, 1 to 2 minutes, until tender-crisp. Stir in garlic and cook 30 seconds. Add peas, broth, pepper and 3/4 tsp. salt; heat to boiling. Stir in lemon peel.
• Drain pasta; return to saucepot. Add vegetable mixture; toss well.

  YIELD: 4 main-dish or 8 accompaniment servings.

  Each main dish serving: About 530 calories, 19 g. protein, 95g carbohydrate, 9 g total fat (1 g saturated), 0 mg cholesterol, 720 mg sodium