Cacio e Pepe Pasta with Spinach and Green Peas
Ingredients
The pasta
-
8
ounces
bucatini pasta or long pasta of choice
-
1
tablespoon
olive oil
-
1
tablespoon
chopped garlic (3 large cloves)
-
1
teaspoon
freshly cracked black pepper
-
4
cups
baby spinach
-
1
cup
frozen green peas
-
1
cup
freshly grated vegetarian pecorino romano cheese
-
¼
cup
freshly grated vegetarian parmesan cheese
Optional garnish
-
to taste
grated vegetarian pecorino or parmesan cheese
-
to taste
freshly cracked black pepper
Instructions
- 1. Bring a pot of salted water to a boil and cook the bucatini pasta for 6 minutes, reserving 1 cup of the cooking water before draining.
- 2. In a skillet over medium heat, stir together olive oil, garlic, and black pepper.
- 3. Add the cooked pasta, spinach, frozen peas, and ¾ cup of the reserved pasta water to the skillet and cook for 2 minutes until the pasta is al dente.
- 4. Stir in the pecorino romano and parmesan cheese until the pasta is coated in the sauce, adding more pasta water if it seems too dry.
- 5. Transfer to bowls and garnish with additional cheese and black pepper if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
20mg
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