Easy Spinach Garlic Pasta With Peas
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4 Servings
-
Calories
217 kcal
-
Course
Main Course
-
Cuisine
Italian
Easy Spinach Garlic Pasta With Peas
Description
Easy Spinach Garlic Pasta With Peas is a pasta dish highlighting penne cooked al dente and tossed with a sauté of garlic, shallot, peas, and snap peas. Fresh spinach and basil are added near the end to wilt gently, preserving their bright color and delicate texture. The seasoning combines dried herbs and salt, enhancing the natural sweetness of the vegetables. Parmesan cheese adds a savory richness that ties the flavors together.
The cooking method ensures the pasta and vegetables finish together, offering a warm and well-integrated plate. The presence of both frozen and fresh peas adds layers of texture and a fresh green color. Olive oil gently coats the components, providing moisture and a subtle richness without overpowering the dish.
Serve this pasta as a light vegetarian main or side dish. It pairs well with protein options or can be enjoyed on its own for a quick, vegetable-forward meal. The combination of herbs and cheese delivers a familiar, comforting flavor profile suitable for everyday cooking.
To keep the pasta moist when reheating leftovers, stir in a splash of olive oil or reserved pasta water. No need to defrost the peas beforehand; simply let them come to room temperature. Substitutions like Italian seasoning or yellow onion for the shallot are simple adjustments that won't alter the core result significantly.
Ingredients
- ½ cup peas 75 grams, frozen
- 1 penne pasta I use a gluten-free version, 12 ounces (340 grams) package
- 1 teaspoon salt for pasta water plus ½ teaspoon for the dish
- ¼ cup extra virgin olive oil plus 1 tablespoon, 40 grams, divided
- 4 garlic cloves, peeled and finely chopped
- 1 shallot About 50 grams, small, peeled and finely chopped
- 2 cups snap pea 170 grams, chopped
- 2 cups spinach 85 grams, packed leaves
- 1 tablespoon basil About 5 leaves depending on size, chopped, fresh leaves
- ½ teaspoon onion powder
- ½ teaspoon dried oregano or Italian seasoning
- ½ cup Parmesan Cheese 50 grams) plus extra for garnish, grated
- black pepper freshly ground, to taste
Instructions
- Transfer the frozen peas to a small bowl. Reserve at room temperature.
- Bring a large pot of water rapidly to a rolling boil. Add 1 teaspoon of salt.
- Once the water has come to a boil, add the pasta and cook for 10-12 minutes or until pasta is al dente (tender but firm to the bite)—follow package instructions.
- In the meantime, heat 1 tablespoon of olive oil over medium heat in a deep and large skillet pan or Dutch oven.
- Add garlic and chopped onions. Cook and stir for 30 seconds to 1 minute—enough to release their aroma.
- Add the reserved peas and snap peas and stir in one extra tablespoon of olive oil. Cook and stir frequently for 4 to 5 minutes or until the snap peas are tender. Season with ¼ teaspoon salt, onion powder, and oregano
- Add spinach leaves and fresh basil. Season with ¼ teaspoon salt. Cook and stir for 1 to 2 minutes or until spinach has wilted.
- Change the heat to the lowest setting. At this point, pasta should be cooked. Drain it and add the noodles to the dish. Stir well.
- Stir in the cheese and 2 more tablespoons of olive oil. Cook and stir for one minute on low heat.
- Season generously with freshly ground black pepper.
- Serve immediately with extra Parmesan cheese on the side.
Notes
- Do not overcook the pasta; it should remain al dente for best texture.
- Frozen peas can be used directly without defrosting; let them sit at room temperature before cooking.
- If reheating leftovers, add a splash of olive oil or pasta water to restore moisture.
- Substitute Italian seasoning for dried oregano or yellow onions for shallot if preferred.
- Any pasta variety can be used, though penne is recommended for this preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 217kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 11mg | 4% |
| Sodium | 830mg | 35% |
| Potassium | 279mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3740IU | 75% |
| Vitamin C | 37mg | 41% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
