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A horizontal photo with a white bowl of pasta with Snap Peas, Basil, and Spinach

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!
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Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 338kcal


  • Stock Pot
  • Strainer


  • 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.


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
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