Thanks to Recyclebank, I was able to get a new subscription to Everyday Food. My first issue came this week and we made this recipe the same day the magazine came in the mail. We were not disappointed. Well, here’s a confession: I hardly ever meet a pasta recipe I don’t like. But still, this one was good. Real good. And a great way to add extra veggies to your meal. Want to try it?
Recipe from Everyday Food:
- Course salt & ground pepper
- 3/4 pound short pasta
- 3 garlic cloves, halved
- 8 oz snap peas, halved
- 10 oz baby spinach (we only used 5oz, and though it was plenty, more would have been good, too.)
- 1/2 cup fresh basil leaves
- 1/3 cup heavy cream
- 3 oz parmesan, grated (3/4 cup)
Cook pasta and garlic in a large pot of boiling salted water, 1 minute less than package instructions. Add snap peas and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.
Add cream to pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to post and cook, stirring, 2 minutes. Stir in parmesan. Add remaining pasta water if necessary. Salt and pepper to taste.
What’s your favorite magazine for finding new recipes?