Best 2 Pasta With Snap Peas Basil And Spinach Recipes

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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.

Let's cook with our recipes!

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

SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA



Spaghetti with Spinach, Peas, and Herbed Ricotta image

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

12 ounces whole-milk ricotta (1 1/2 cups)
1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
2 tablespoons chopped fresh basil, plus whole leaves for serving
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for serving
1 sweet onion, such as Vidalia, thinly sliced (1 1/2 cups)
3 cloves garlic, thinly sliced
12 ounces fresh spinach, tough stems removed, cut into 2-inch pieces (6 cups)
12 ounces spaghetti
1 cup fresh or frozen peas

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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