Pasta with Snap Peas, Basil, and Spinach
Pasta with Snap Peas, Basil, and Spinach is the perfect summertime vegetarian dinner made in undder a half hour using just one pot!
Servings 6
Calories 338kcal
Equipment
- Stock Pot
- Strainer
Ingredients
- Salt for pasta water
- ¾ lb bow tie pasta
- 5 garlic cloves smashed
- 8 oz snap peas halved
- 12 oz baby spinach
- ½ cup fresh basil leaves
- ⅓ cup heavy cream
- ¾ cup parmesan cheese grated
- salt and pepper to taste
Instructions
- 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 ½ 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 ¼ 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.
Notes
Notes:
- 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.
Nutrition
Serving: 1cup | Calories: 338kcal | Carbohydrates: 49g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 255mg | Potassium: 556mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6125IU | Vitamin C: 40mg | Calcium: 249mg | Iron: 3mg