Pasta with Snap Peas, Basil, and Spinach

By á-6427

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)

Preparation

Step 1

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.