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, and mix
with 1TBL of garlic olive oil, 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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