Embark on a culinary journey to create an exquisite pasta dish that tantalizes your taste buds and captivates your senses. Discover the secrets to crafting a harmonious blend of flavors with fresh snap peas, aromatic basil, and tender baby spinach. Learn how to select the finest ingredients, prepare them with precision, and marry them together to create a symphony of textures and flavors that will leave you craving for more. Let us guide you step-by-step through the process of making this delectable pasta dish, ensuring that every bite is a celebration of culinary excellence.
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LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH
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
SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA
A vegetarian pasta that's just right for spring dinner. This 30-minute recipe calls for long strands of spaghetti to be tossed with spinach, peas, sweet onion, and topped off with a dollop of lemony basil ricotta.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper. Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes. Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes.
- Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions. Add peas; cook 1 minute more. Reserve 1 cup pasta water; drain. Add pasta, peas, and 3/4 cup ricotta mixture to skillet.
- Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste. To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcook the snap peas. They should still have a bit of a crunch to them.
- Add the basil and spinach at the end of cooking. This will help to preserve their flavor and color.
- Serve immediately. Pasta is best when it's hot and fresh.
Conclusion:
This pasta dish is a quick, easy, and delicious way to enjoy fresh spring vegetables. The snap peas, basil, and spinach are all packed with nutrients, and the Parmesan cheese adds a rich, savory flavor. This dish is perfect for a light lunch or dinner, and it's also a great way to get your kids to eat their vegetables.
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