PASTA AND PEAS

I created this recipe out of necessity when I was in grad school. With little indulgence in the way of food and not a lot of extra brain power after reading and writing all day, this quick and easy pasta and peas dish always hit the spot. It's great as a side or main and on its own or with a tasty protein. We love adding turkey meatballs or grilled shrimp!

Course Dinner

Cuisine American

Keyword dinner, easy dinner, one pot, pasta, vegetables, vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 648kcal

Author Luci Petlack

Ingredients

1 lb pasta bowtie, penne, + orecchiette are great
2 tablespoons olive oil
2 teaspoons salt
2 cups frozen peas
4 cups packed baby spinach
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly cracked pepper
1 ½ tablespoons butter optional

Instructions

Fill large pot (with lid) one-half to two-thirds full of water. Bring to boil. Add 2 tablespoons olive oil and 2 teaspoons salt to water before adding pasta.
Cook pasta according to package directions, adding one minute to cooking time. With two minutes remaining on cook time, add peas. Drain pasta. Return to pot.* Add spinach. Cover two minutes to begin wilting spinach. Add two tablespoons olive oil, one teaspoon each salt and freshly cracked pepper, and butter (if using). Stir to melt butter and mix thoroughly.
Serve immediately with desired toppings.
*If adding beans, meat, or fish, combine with pasta once returned to pot. Meat and fish will need to be cooked separately beforehand.

Notes

optional toppings: parmesan cheese, chopped toasted nuts, chili flakes optional add-ins: garbanzo beans, crumbled pancetta, sausage, shredded chicken, sauteed shrimp, or eggs.

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