Sugar Snap Pea Pasta with Broccoli
When the garden gives us sugar snap peas and broccoli, we whip up this ridiculously easy sugar snap pea pasta for dinner! We love sugar snap pea season because it means not only do I get a super easy snack for the girls to take to school (wash them, pack them – done!) but I get to make Mac and Cheese with Peas, this pasta dish and so many more fresh sugar snap pea recipes! Sugar snap peas and broccoli are cooked in a garlic butter chicken broth, which is poured on top of spaghetti. Parmesan cheese is sprinkled in, to turn this into a creamy pasta dish that everybody at the dinner table will love!
Broccoli and Snap Pea Spaghetti Ingredients
spaghetti, you will need 3/4 of a box. garlic butter sauce is made with olive oil, butter, minced garlic chicken broth, for the vegetables to cook in. sugar snap peas, remove the strings and cut them in half. The recipe calls for 1/2 cup, but if you have more, throw them in! broccoli, cut up into bite size florets. parmesan cheese, to add into the pot when everything is done, makes it creamy!
How to Make Crunchy Sugar Snap Pea Pasta
Cook the spaghetti according to package instructions, then drain and return to the pot. White the pasta is cooking, I start the next step so they finish at around the same time. In a skillet, melt olive oil and butter over medium heat. Sauté garlic for 30 seconds, then add chicken broth and bring to a simmer. Add snap peas and broccoli, cooking for 3-4 minutes until bright green but still crisp. Careful you don’t overcook the veggies! Pour the veggie mixture and broth over the spaghetti, then mix in Parmesan until fully coated. Cover the pot and let it sit for a couple minutes to absorb any excess liquid. Serve and enjoy this snap pea pasta with broccoli! Pin for later:
