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“Pasta with Snap Peas, Basil, and Spinach”

Pasta fit for spring. If you can boil water, you can make this dinner… plus, you’ll only dirty one pot – easy cleanup!

Pasta with Snap Peas, Basil, and Spinach

Ingredients

Coarse salt and ground pepper
3/4 pound short pasta, such as gemelli
3 garlic cloves, halved
8 ounces snap peas, halved
10 ounces baby spinach
1/2 cup fresh basil leaves
1/3 cup heavy cream
3 ounces Parmesan, grated (3/4 cup)

Directions

In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. Add snap peas and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.

Add cream to pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in Parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.

Cook’s Note

One Pot
Cooking the vegetables along with the pasta makes for easy cleanup.

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Tune in to Sarah’s Everyday Food YouTube Channel Monday through Friday as Sarah introduces viewers to fresh meal ideas like Simple Potato Gnocchi, Crispy Beef Tacos, Fudgy Pecan Brownies and Glazed Citrus Doodles.

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