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