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Snap Pea Spaghetti with Summer Herbs

Name: Snap Pea Spaghetti with Summer Herbs
Prep time: 15

(2 votes, average: 4.50 out of 5)

15 min prep

4 servings

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8 ingredients

At this time of year, snap peas have come into their own at the greenmarket, as have aromatic fresh herbs such as parsley, summer savory, tarragon, mint, and basil. Cherry tomatoes add color and...

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3 tablespoons extra virgin olive oil
1 to 2 cloves garlic, sliced thin
1 cup cherry tomatoes, quartered
1 pound snap peas, topped, tailed and cut into small chunks
1 cup equal mix of torn basil leaves, and roughly chopped mint and flat leaf parsley
8 ounces whole wheat spaghettini (allow 2 ounces per person)
1 tablespoon freshly grated Parmesan cheese (optional)
Sea salt, to taste

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Nutrition Facts

Calories

366 cals

Fat

12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

53 g

Sugar

7 g

Fiber

5 g

Protein

12 g

Sodium

533 mg

Directions

Put the water on to boil for the pasta.
When the pasta water is nearly boiling, heat the olive oil in a wide sauté pan or wok over a medium-high heat. Add the chopped garlic and fry gently until it starts to color. Add the tomatoes and sauté until they start to soften, about 3 minutes.
Add the snap peas to the wok and stir-fry them until they are just cooked. If the pan looks a little dry, add water from the pasta pot ¼ cup at a time. Just before the pasta is done, add the herbs and the grated cheese to the wok. Mix well and cook for a minute. Check for salt.
As soon as the water is boiling, salt it, and then add the pasta. Cook the pasta for 1 less minute than the cooking time specified on the packet. Drain the pasta, reserving a half cup of the cooking water.
Add the pasta to the vegetables in the wok. Toss well to blend and cook one minute more, adding a little of the reserved water if it looks dry. It''s ready! Serve immediately with extra cheese if desired.

Chef Tips

For maximum flavor, tear delicate basil leaves into pieces instead of chopping them.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.