When I ask people why they don’t cook, the most common reason I hear is that it’s too time consuming, especially for a busy weeknight. I can understand this as there are definitely days when I don’t want to cook, but that only happens occasionally for me! Cooking helps me to relieve stress, brings out my creative side, and makes me feel good. So, what’s my secret? Planning ahead – it’s the only way I can fit preparing home cooked meals into my busy schedule. More on that coming in a later post!
If I’m pressed for time I always turn to pasta – it’s quick cooking, very versatile, and always a crowd pleaser. Spaghetti with garlic and peas is my take on the classic Italian dish “Spaghetti Aglio e Olio” – which just means spaghetti with garlic and oil. I add peas because I need to have a veggie and I just really love peas. I promise you this meal comes together in 20 minutes or less, and of course it’s delicious!
You really could add any vegetable to this dish; I like to use peas because they go from the freezer right into the pan. The peas I have are homegrown from my garden, which means they are extra delicious! Additionally, you could toss in some grilled chicken or shrimp if you want to add protein.
Serve this pasta dinner with a nice big salad, or if you’re feeling extra lazy just toast up some crusty bread. If you’d like, you can use this as a side dish to any protein – the possibilities are endless! I hope you enjoy this dish as much as I do – it’s definitely one you’ll want to add to your repertoire.
Spaghetti with Garlic and Peas
This pasta dish comes together quickly on a busy weeknight. Make sure to gently cook the garlic as you don’t want it to brown. If the sauce looks dry, slowly add some pasta water to moisten.
| Serves: 4-6 | Prep Time: 5 Min | Cook Time: 15 Min |
1 Lb. Spaghetti
1/3 Cup Extra Virgin Olive Oil
6 Large Cloves Garlic, finely minced
Red Pepper Flakes, to taste
Salt and Pepper, to taste
1 ½ Cups Fresh or Frozen Peas
Freshly Grated Parmigano Reggiano Cheese
Fresh Parsley, for garnish
Cook the spaghetti in a large pot of boiling salted water for 9 minutes, or until al dente. Drain well.
Meanwhile, in a large skillet heat the olive oil and garlic over medium-low heat until the garlic becomes very fragrant, but not brown. Season with red pepper flakes, salt and pepper. Add in the peas and the drained pasta; toss well, adding a little pasta water if necessary. Sprinkle with cheese and parsley and serve.