Pasta With Snap Peas Basil And Spinach Recipes

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PASTA WITH SNAP PEAS, BASIL, AND SPINACH



Pasta with Snap Peas, Basil, and Spinach image

The cream sauce and kid-friendly vegetables make this a pasta dish for the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

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)

Steps:

  • 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.

Nutrition Facts : Calories 513 g, Fat 15 g, Fiber 10 g, Protein 24 g, SaturatedFat 9 g

SUGAR SNAP PEAS AND SPINACH WITH GINGER



Sugar Snap Peas and Spinach with Ginger image

Provided by Anne Burrell

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound sugar snap peas, stem end and strings removed
Extra-virgin olive oil
1 (1-inch) piece ginger, finely chopped
2 cloves garlic, smashed
1 scallion, white and light green only, thinly sliced
1/2 pound baby spinach, washed but not dried, stems removed
Kosher salt

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
  • Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
  • Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
  • Snappy!

LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH



Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach image

Provided by Eddie Jackson

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 pound vegetable penne pasta
4 boneless skinless chicken breasts
5 tablespoons olive oil
3 cloves garlic, finely chopped
1 large shallot, finely chopped
1/2 cup freshly squeezed lemon juice
1 1/2 cups trimmed and sliced sugar snap peas
One 10-ounce bag frozen peas
3 cups baby spinach
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley, plus additional leaves for serving

Steps:

  • Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
  • Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
  • Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
  • Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

Nutrition Facts : Calories 535, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 335 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 37 grams, Sugar 5 grams

PASTA PRIMAVERA WITH SHRIMP AND SUGAR SNAP PEAS



Pasta Primavera with Shrimp and Sugar Snap Peas image

This is a recipe that I got out of Cooking Light magazine. Yummy creammy sauce. It is lighter than you would think. Prep and cooking are approximent.

Provided by Kaccy G.

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 cups baby carrots, trimmed (about 6 ounces)
2 cups sugar snap peas
3 cups uncooked cavatappi pasta or 3 cups penne pasta (about 8 ounces)
1 teaspoon olive oil
1 lb peeled and deveined medium shrimp
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup grated fresh parmesan cheese (1 ounce)
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
2 cups trimmed arugula
2 tablespoons chopped green onions

Steps:

  • Bring 2 quarts of water to a boil in a stockpot.
  • Add carrots and sugar snap peas; cook 3 minutes.
  • Remove with a slotted spoon.
  • Add pasta to boiling water; cook according to package directions,omitting salt and fat.
  • Drain.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add shrimp; saute 2 minutes.
  • Add carrots, peas, salt, pepper, and garlic; saute 2 minutes.
  • Stir in wine, scraping pan to loosen browned bits.
  • Stir in cream and juice; cook 1 minute.
  • Add pasta and cheese; stirwell to coat.
  • Remove from heat; stir in basil and remaining ingredients.

Nutrition Facts : Calories 519.4, Fat 13.5, SaturatedFat 6.4, Cholesterol 205.4, Sodium 900.4, Carbohydrate 60, Fiber 5.4, Sugar 5, Protein 36.2

SUGAR SNAP PEAS AND PASTA



Sugar Snap Peas and Pasta image

Make and share this Sugar Snap Peas and Pasta recipe from Food.com.

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 35m

Yield 4 main course servings, 4 serving(s)

Number Of Ingredients 5

1 lb sugar snap pea, trimmed and strings discarded
1 lb penne pasta
1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup extra virgin olive oil
1 ounce finely grated parmigiano-reggiano cheese, plus additional for serving (1/2 cup)

Steps:

  • Cook sugar snaps in an 8-quart pot of boiling salted water for 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking.
  • Transfer cooled sugar snaps to a cutting board.
  • Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl.
  • Measure out and save 1 cup cooking water, reserving remaining water in pot.
  • Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander.
  • While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2 inch pieces.
  • Puree half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender, then force puree with a rubber spatula through a medium-mesh sieve into a large bowl.
  • Puree another batch in same mannner, forcing through sieve into bowl, and add cut sugar snaps.
  • Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.

Nutrition Facts : Calories 596.8, Fat 18.1, SaturatedFat 3.5, Cholesterol 5.1, Sodium 126.1, Carbohydrate 99.8, Fiber 16.2, Sugar 1.8, Protein 13.4

PARMESAN SNAP PEA PASTA



Parmesan Snap Pea Pasta image

My family loves pasta! This simple dish is always a hit, especially during the spring when sugar snap peas are the sweetest. To keep us from getting in a rut, I change up the flavors. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 30m

Yield 12 servings

Number Of Ingredients 9

1 pound fresh sugar snap peas (about 5 cups), trimmed
1 package (16 ounces) angel hair pasta
5 tablespoons olive oil, divided
1 medium red onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon coarsely ground pepper
1-1/4 cups grated Parmesan cheese, divided

Steps:

  • In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot., In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil., In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through., Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.

Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 254mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

SUGAR SNAP PEAS AND PASTA



Sugar Snap Peas and Pasta image

Categories     Pasta     Vegetable     Vegetarian     Quick & Easy     Dinner     Spring     Noodle     Sugar Snap Pea     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 5

1 lb sugar snap peas, trimmed and strings discarded
1 lb penne
1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Steps:

  • Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.
  • Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.
  • Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.

PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS



Pasta With Sugar Snap Peas, Parmesan and Mushrooms image

Simple and light on a warm summer night!

Provided by Laura DeMarte

Categories     Main Dish Recipes     Pasta

Time 21m

Yield 4

Number Of Ingredients 12

8 ounces penne pasta
1 (6 ounce) package sugar snap peas, or as desired
2 tablespoons olive oil, or more to taste
1 tablespoon margarine
8 white mushrooms, sliced
2 green onions, minced
1 clove garlic, minced
1 lemon, zested
1 tablespoon lemon juice
salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh mint

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
  • Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g

CREAMY PASTA WITH MUSHROOMS, SPINACH, AND PEAS



Creamy Pasta With Mushrooms, Spinach, and Peas image

This is a quick dinner I made one night with what I had in the freezer and fridge regularly. We really enjoyed it. We didn't have any meat, but I will probably make it again with fish or chicken. This could be a gluten free meal by substituting gluten free pasta. I used corn spaghetti. It could also be made vegetarian by substituting vegetable stock.

Provided by anneygirl

Categories     Spaghetti

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons margarine
1/2 cup onion
2 garlic cloves
1/2 cup mushroom
1 1/2 tablespoons flour
3/4 cup chicken stock
1/4 cup half-and-half
1/4 cup parmesan cheese, grated
4 ounces pasta
1/2 cup frozen chopped spinach
1/4 cup frozen peas
salt and pepper

Steps:

  • Put water onto boil for pasta. Salt water and cook according to package.
  • Add spinach and peas to past for last four minutes of cooking time.
  • Finely chop onion and mushrooms. Put garlic through a garlic press. Slice mushrooms.
  • Heat olive oil and margarine in skillet over medium high heat.
  • Add onion, mushrooms, and garlic. Saute until the onions and mushrooms are soft.
  • Whisk in flour. Cook for another minute.
  • Whisk in chicken stock until well blended. Then add half and half.
  • Simmer until thickened. Whisk in Parmesan cheese.
  • Salt and pepper to taste.
  • Drain pasta, spinach, and peas and toss with sauce.

SHRIMP AND SUGAR SNAP PEAS



Shrimp and Sugar Snap Peas image

Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.

Provided by EAKE

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 ½ pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 ½ cups dry white wine
¼ cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
⅓ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
  • Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
  • Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 47.1 g, Cholesterol 133.2 mg, Fat 7.7 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 130.3 mg, Sugar 0.5 g

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