spring pasta with snap peas, spinach and mushrooms

spring pasta with snap peas, spinach and mushrooms
spring pasta with snap peas, spinach and mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound short pasta, such as farfalle

  • 1/2

    pound sugar snap peas, halved

  • 1

    TBSP olive oil or butter

  • 1

    lb mushrooms of any variety, cleaned, stemmed and sliced

  • 1/3

    cup heavy cream or half-and-half

  • 1/3

    cup dry white wine

  • a few handfuls fresh spinach

  • 2

    about 2 oz Parmesan, grated (1/2 cup)

  • 1/2

    cup fresh basil leaves, cut into a chiffonade

Directions

Bring a large pot of salted water to a boil. Cook pasta about 1 minute less than package instructions, then add snap peas and cook 30 more seconds. Drain, reserving 1 cup pasta water. In same pot, heat 0live oil or butter over medium-high heat. Sautee mushrooms until beginning to brown. Add cream and wine and cook, stirring, for about 2 minutes. Add Parmesan and spinach, stirring, until spinach wilts, then return pasta and peas to pot. Stir until warmed through, adding 1/4 – 1/2 cup pasta water to make a light sauce, if necessary. Lastly stir in basil, and season with salt and pepper to taste.

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