Spaghetti With Smothered Peas

1 week ago 6

Democracy Dies successful Darkness

3.9 (31)

By Ellie Krieger

Spaghetti gets an other dose of comfort-food appeal, with peas that are cooked until ultra-soft, creamy and a darker shadiness of green. Served topped with ribbons of basil and a ablution of crisp pecorino Romano (or Parmesan, if you prefer), it’s a delightful repast that showcases an often unappreciated broadside of the outpouring vegetable.

From cookbook writer and registered nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4-5 (makes astir 7 1/2 cups)

3/4 spoon good salt, divided, positive much arsenic needed
5 tablespoons olive oil, divided
1/2 ample saccharine bulb (6 ounces total), diced
2 ail cloves, peeled and smashed
1 lb shelled tender caller peas oregon frozen peas (3 3/4 cups; nary request to defrost if frozen)
1 cupful low-sodium chickenhearted oregon rootlike broth
1/2 spoon freshly crushed achromatic pepper, divided, positive much to taste
12 ounces spaghetti, preferably whole-grain
1/4 cupful freshly grated pecorino Romano cheese
1/4 cupful caller basil leaves, chopped into ribbons

Nutritional Facts

Serving size (scant 1 1/2 cups), based connected 5

Calories
480
Fat
17 g
Saturated Fat
3 g
Carbohydrates
69 g
Sodium
493 mg
Cholesterol
4 mg
Protein
16 g
Fiber
13 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

Published April 13, 2022

Updated March 17, 2026