Here’s an easy and tasty recipe that I like to make this time of year when my basil is thriving! If you’d like to make this a true vegetarian recipe, substitute the chicken broth with vegetable broth. Enjoy!
Pasta with Peas and Spinach
Ingredients
- 8 oz pasta - penne, rotini or farfalle
- 12 oz peas (fresh or frozen)
- 2 cups baby spinach leaves
- 1 cup fresh basil leaves
- 2 garlic cloves, chopped
- 2 tbsp olive oil
- 1 1/4 cups chicken broth
- 4 tsp cornstarch
- 2 tbsp lemon juice
- 1/2 tsp lemon rind
- red pepper flakes, to taste
- Parmesan cheese, to taste
Instructions
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Cook pasta according to package instructions. In the last few minutes of cooking add peas.
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Drain pasta and return to pot. Stir in spinach and basil leaves.
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In saucepan cook garlic in oil. Mix broth and cornstarch, pour into saucepan. Stir until thickened. Add lemon juice and peel. Cook for 1 minute. Pour over pasta. Serve with red pepper and cheese.
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