Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Snap Peas, Basil, and Spinach 3.2 (95) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 The cream sauce and kid-friendly vegetables make this a pasta dish for the whole family. Ingredients 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 ⅓ cup heavy cream 3 ounces Parmesan, grated (¾ cup) Directions 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. Johnny Miller Cook's Notes One PotCooking the vegetables along with the pasta makes for easy cleanup. Rate it Print