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Under 30 Minutes

Pasta with Snap Peas, Basil, and Spinach

  • Prep:
  • Total Time:
  • Servings: 4
Pasta with Snap Peas, Basil, and Spinach

Photography: Johnny Miller

Source: Everyday Food, May 2012


  • 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)


  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.

  2. 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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