This fresh, springy dish is perfect for a simple dinner.  Many pasta dishes can be too heavy for the spring, but this one feels light while satisfying completely.  It can also easily accommodate any special diet.  Omit the parmesan on top to make it vegan, or use gluten-free pasta to make it gluten-free.  The recipe here was adapted from the Moosewood Cookbook.


  1. 1 pound snap peas
  2. 1 onion, chopped
  3. 4 Tablespoons olive oil
  4. 1 pound spinach, coarsely chopped
  5. ½ teaspoon salt
  6. 4-5 large cloves garlic, minced
  7. a handful of fresh parsley leaves
  8. black pepper to taste
  9. 1 pound penne
  10. parmesan for the top (optional)



  1. String the peas and cut them in half, unless they are very small.
  2. Put the pasta water up to boil.  Cook the pasta while you sauté the vegetables.
  3. Heat the olive oil in a large skillet.
  4. Add spinach and salt and sauté for about 4 minutes.
  5. Turn heat down, and add peas, onion, and garlic.  Sauté for 5 more minutes, stirring in the parsley and black pepper during the last minute.
  6. When pasta is done, drain it and add it directly to the vegetables in the skillet.
  7. Sauté the pasta with the vegetables for 2-3 minutes, until everything is fully mingled.
  8. Serve immediately, sprinkled with parmesan, if you like.



- Laura ‘16