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Pasta Primavera

Pasta Primavera with Snap Peas, Spinach, and Parmesan

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Recipe Details

Story

Primavera, the Italian word for spring, refers to the medley of spring vegetables in this pasta dish. We’re using spinach, sweet peas, and sugar snap peas for lots of green. The fresh spaghetti cooks in a couple minutes, just in time to simmer the Parmesan-cream sauce and toss everything together. This is a recipe that feels both healthful and indulgent, and couldn’t be easier to make.  

Tags

  • Vegetarian
  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 730
  • Protein 21g
  • Total Carb 79g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    2 ounces
    baby spinach
  • sugar snap peas
    6 ounces
    sugar snap peas
  • lemon
    1
    lemon
  • garlic
    2 cloves
    garlic
  • scallion
    1
    scallion
  • fresh spaghetti
    8 ounces
    fresh spaghetti
  • unsalted butter
    5 packets
    unsalted butter
  • oregano
    1/8 ounce
    oregano
  • heavy cream
    1 container
    heavy cream
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • peas
    1/2 cup
    peas
  • basil
    1/8 ounce
    basil

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 12" large high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Pat spinach dry with paper towel. Halve sugar snap peas lengthwise. Halve lemon. Using the flat side of a knife, gently crush garlic cloves. Trim and discard scallion root and thinly slice, keeping whites and light greens separate from dark greens.

  2. Sauté sugar snap peas

    Sauté sugar snap peas

    Heat ½ tablespoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add sugar snap peas and cook, stirring frequently, until bright green and slightly tender, 3 minutes (they will finish cooking in Step 5). Season with ¼ teaspoon salt and pepper as desired. Transfer sugar snap peas to a plate and set aside, reserving pan for Step 4.

  3. Cook pasta

    Cook pasta

    Season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate spaghetti, then stir into boiling water and cook until al dente, 2-3 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.

  4. Make cream sauce

    Make cream sauce

    While pasta cooks, heat butter in pan from sugar snap peas over medium heat. When butter is foamy, add oregano sprigs, ⅓ cup cream, crushed garlic, scallion whites and light greens, half of Parmesan cheese, ¼ teaspoon salt, and a generous amount of pepper. Cook, whisking, until slightly thickened, 1-2 minutes. Remove and discard crushed garlic and oregano sprigs

  5. Finish pasta primavera

    Finish pasta primavera

    Add peas, spinach, sugar snap peas, and spaghetti to pan with sauce, still over medium heat, and toss until spinach wilts, 2 minutes. Stir in reserved pasta cooking water, 1 tablespoon at a time, until sauce is silky and clings to pasta. Remove pan from heat. Add juice of ½ lemon (feel free to use less, if you like). Taste and season with salt and pepper as desired. Use remaining lemon to brighten a glass of water.

  6. Plate pasta primavera

    Plate pasta primavera

    Divide pasta primavera between serving plates. Sprinkle over remaining Parmesan and scallion dark greens. Roughly tear basil leaves, discarding stems, and sprinkle over pasta. Dig in!

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