There is nothing I love more in life than a hearty pasta dish chocked full of green veggies with a cream sauce. This pretty much completes my nights when I can make something so simple and yet so flavorful. This cream sauce isn’t as heavy and thick as the typical Alfredo sauce can be–its on the lighter side and perfect for impromptu summer company. I enjoyed the dish as is; however, I know their are people out their that grumble about meatless dinners. This pairs beautifully with a plump and juicy grilled chicken breast or if you want to get fancy skewer a few pieces of shrimp and grill those babies. Season the shrimp with old bay and you have a meal that is really fit for a king and queen.
Adapted from: Martha Stewart
Pasta with Snap Peas, Basil, and Spinach
- Stock Pot
- Salt for pasta water
- 3/4 lb bow tie pasta
- 5 garlic cloves smashed
- 8 oz snap peas halved
- 12 oz baby spinach
- 1/2 cup fresh basil leaves
- 1/3 cup heavy cream
- 3/4 cup parmesan cheese grated
- salt and pepper to taste
- Bring a large pot of water to a boil. Salt well and cook pasta and garlic 1 minute less than package instructions indicate.
- Add snap peas and cook for 30 seconds. Add spinach and basil and stir until wilted. Reserve 1/2 cup of pasta water prior to draining.
- Drain contents of the pot into a colander and set aside.
- Return the pot to the stove and add cream to the pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to the pot and cook, stirring, for 2 minutes.
- Stir in Parmesan, and if necessary add remaining pasta water to create a light sauce that coats the pasta. Season with salt and pepper.
- Always reserve some pasta water to help thicken the sauce for the pasta.
- You can eat this as a meatless meal or serve with a protein such as grilled chicken breast or grilled shrimp over top of the pasta.