Pasta with Snap Peas, Basil, and Spinach

Pasta with Snap Peas, Basil, and Spinach

Photo by M. R.

  • Prep Time


  • Total Time


  • Servings



  • Coarse salt and ground pepper

  • ¾

    pound short pasta, such as gemelli

  • 3

    garlic cloves, halved

  • 8

    ounces snap peas, halved

  • 10

    ounces baby spinach

  • ½

    cup fresh basil leaves

  • cup heavy cream

  • 3

    ounces Parmesan, grated (¾ cup)


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.


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