Quick Sugar Snap Peas Pasta with Broccoli
This vibrant, 30-minute pasta combines tender spaghetti with crisp sugar snap peas and broccoli, all tossed in a light garlic butter sauce. Finished with Parmesan to add some creaminess, it’s a fresh family meal perfect for busy weeknights.
Servings 6
Ingredients
- 12 ounces spaghetti (about 3/4 of a box)
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic minced
- 2 cups chicken broth
- 1/2 cup sugar snap peas strings removed, cut in half
- 4 cups broccoli florets
- 1/2 cup grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil and cook spaghetti as instructed on the package. Drain. Put spaghetti back into the warm pot.
- Heat olive oil with butter in a skillet on medium heat until butter is melted. Add minced garlic and saute for 30 seconds.
- Pour chicken broth into skillet and bring to a simmer. Add sugar snap peas and broccoli and cook until they are bright green, about 3-4 minutes. You want them to still be crisp so careful to not over cook them.
- Pour peas and broccoli mixture (with the remaining broth) over spaghetti and stir.
- Stir in parmesan cheese, mixing to fully coat.
- Cover pot with lid and let stand for 3 minutes. This will give the pasta time to absorb any excess liquid.
- Serve and enjoy this delicious pasta meal!