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Pasta with Snap Peas, Basil, and Spinach




Source of Recipe


Virginia Butterfield


Recipe Introduction


Everyday Food editor Sarah Carey shows you how to make pasta fit for spring. Plus, you'll only dirty one pot – easy cleanup!



List of Ingredients




Pasta with Snap Peas, Basil, and Spinach


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)


Recipe




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.