Easy Spinach Garlic Pasta With Peas

This 20-minute spinach garlic pasta with peas is comforting, satisfying, and the perfect weeknight meal.

Cooked pasta noodles, spinach, fresh basil, sugar snap, and sweet peas are all infused in extra virgin olive oil, sautéed fresh garlic, onions, simple seasoning, and creamy Parmesan cheese.  

I love an easy pasta recipe with plenty of greens and filled with sweet peas.

This is a family favorite that sometimes shows up on busy weeknights. You can't top a satisfying dinner that's ready in 20 minutes.

Like my Sweet And Spicy Spaghetti Sauce, this one is vegetarian, ready in no time, and ideal for meatless Mondays.

For meatier pasta or sauce dishes, check out my Broccoli Rabe and Sausage Pasta, or make my tender Italian meatballs in tomato sauce (a traditional Italian dish) that goes well with spaghetti noodles.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• How To Make Spinach Pasta With Peas
• Recipe Tips
• Variations
• What To Do With Leftover Pasta
• More Easy Meals You Might Like
• 📖 Recipe

Why You'll Love This Recipe

• Healthy and Nutritious: This favorite dinner contains healthy ingredients, including spinach, peas, and gluten-free pasta. It's the perfect comfort food on a balanced diet.
• High in Fiber and Protein: This makes this pasta with peas a great lunch option as well to boost your energy and keep you satisfied throughout the day.
• Vegetarian: It's perfect for Meatless Mondays or if you're following a vegetarian diet.
• Gluten-Free Option: Use gluten-free pasta instead of regular pasta, and you're good to go.

Ingredients

See the recipe card for full information on ingredients and quantities.

You only need a handful of ingredients to make this spinach pasta with peas dish. Here's what should be on your grocery list:

• Pasta: Use any pasta you like. I prefer a gluten-free version from Jovial. They keep a nice al dente bite when cooked right. But you can go with your favorite whole wheat pasta. Choose short noodles like penne, rigatoni, or orecchiette.
• Garlic cloves and onion: Minced garlic and shallot create a delicious, flavorful base when sautéed briefly in olive oil.
• Fresh spinach leaves: This leafy green is nutritious and a quick ingredient to toss in this simple pasta recipe. Use regular or fresh baby spinach. 
• Peas: Frozen peas work well in this dish. They'll add a pop of sweetness and texture. Go for green or baby peas. Any leftovers can be used to make this fresh pea soup.
• Sugar Snap peas: It's a good source of fiber and protein. They also add a sweet, crunchy bite and pair so well with pasta al dente.
• Fresh basil: I'm stirring it in at the end to add its flavors. Use leftovers to make my Basil lemonade.
• Seasoning: Salt, dried oregano, onion powder, and freshly ground black pepper is all you need to flavor this spinach pasta recipe. 
• Parmesan cheese: Grated parmesan cheese is a must to get those lovely cheesy pockets of goodness. Pecorino cheese is a great alternative.
• Olive oil: Its richness is what gives a depth of flavor to the dish. For the best flavor, go for an extra virgin olive oil if you can.

How To Make Spinach Pasta With Peas

See the full recipe with measurements in the recipe card.

Tip: First, boil a large pot of salted water to cook pasta according to package instructions. While you keep an eye on the pot of water and the pasta noodles, you can make this spinach and peas recipe. 

Note: If the dish is a bit dry, add some starchy water from the cooked pasta. Usually not necessary.

Recipe Tips

• Before making the spinach pasta with peas, bring a pot of salted water to a boil. 
• Keep an eye on the water and add the pasta when the water is boiling. The noodles should be ready around the same time as the dish. 
• Don't overcook the pasta noodles. You want a nice al dente bite to them (tender but firm).
• Best to use a slotted spoon to drain pasta and transfer it to the peas dish. So you can use some of that water. Alternatively, reserve a cup of water and use a colander.
• Add a bit of pasta water to moisten the dish, only if you want to use less olive oil or your pasta dish seems dry.
• No need to defrost the peas. Just take them out of the freezer and leave them at room temperature until ready to use. 

Variations

Here are a few variations to consider to make this spinach pasta with peas your own:

• Seasoning: Use Italian seasoning instead of dried oregano. 
• Spinach leaves: Baby spinach or Swiss chard are great alternatives.
• Kind of pasta: You can use any pasta noodles you like. I prefer gluten-free Jovial Pasta. Use spinach pasta for a pop of color.
• Onions: Instead of a shallot, you can also use yellow onions.
• Cheese: Use Pecorino Romano, Parmesan, or Parmigiano Reggiano.
• Vegan Option: Use vegan Parmesan cheese to keep it also dairy-free but still add a cheesy flavor.
• Switch things up: Add some crispy cooked bacon (and buy extra to make this Oven-Baked Pancake) or cooked chicken for an extra protein boost, or toss in some egg yolks you've got left from making my chocolate coffee mousse. All good options.
• Add some heat: For those who like it spicy, serve with red pepper flakes.

What To Do With Leftover Pasta

• This quick meal is best served and enjoyed immediately.
• But any leftovers store well in the fridge in an airtight container for several days.
• Add a tiny splash of olive oil to loosen up the noodles if needed, and reheat it on the stove or in the microwave.

More Easy Meals You Might Like

With a few simple ingredients, this hearty spinach pasta with peas can be on your dinner table in 20 minutes. It's the easiest thing to cook. Enjoy! 

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📖 Recipe