Brothy Spinach and Peas Pasta 

By Kay Chun

Updated May 11, 2026

  • Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Ready In
40 min
Rating
5(285)
Comments
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This comforting vegetarian pasta is loaded with fresh spinach, peas and carrots in a light garlicky broth. Creamy protein-dense black-eyed peas provide meaty texture and enthusiastic stirring at the end of cooking helps the starches in the pasta lightly thicken the sauce. A finish of butter and grated Parmesan enriches the broth, while fresh grassy dill adds brightness to the dish. Serve with crusty bread to mop everything up. 

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Ingredients

Yield:4 servings

  • 2 tablespoons extra-virgin olive oil

  • ½ medium white onion, finely chopped (½ cup)

  • Salt and pepper

  • 5 garlic cloves, minced

  • 5 cups low-sodium vegetable broth (or a combination of broth and water)

  • 1 ¼ cups ditalini or other small pasta (6 ounces)

  • 1 cup finely diced carrots (about 5 ounces)

  • 8 ounces baby spinach

  • 1 cup fresh or thawed frozen peas (5 ounces)

  • 1 (15-ounce) can black eyed peas, rinsed and drained 

  • 2 tablespoons unsalted butter

  • 1½ ounces Parmesan, finely grated (½ cup), plus more for serving

  • ¼ cup coarsely chopped fresh dill

  • Crusty bread and red pepper flakes (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

62 grams carbs; 28 milligrams cholesterol; 499 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 19 grams fat; 10 grams fiber; 1439 milligrams sodium; 22 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, heat oil over medium. Add onion, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add broth, season with salt and pepper and bring to a boil over medium-high heat. 

  2. Step 2

    Add ditalini and carrots and cook according to package directions until pasta is a few minutes shy of al dente. Add spinach, fresh peas and black eyed peas and cook, stirring, until spinach is wilted and peas start to soften, about 2 minutes. Add butter and stir constantly, until pasta is al dente and sauce is slightly thickened but brothy, about 2 minutes. Turn off the heat. Stir in cheese and dill until well incorporated and season with salt and pepper.

  3. Step 3

    Divide pasta and broth among bowls and top with more cheese, black pepper and red pepper flakes, if using. Serve warm with bread on the side.

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Ratings

5 out of 5
285 user ratings
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Comments

Val

Could use a hit of acid, maybe some lemon juice or preserved lemon.

Meg

@MJ I like the idea of garbanzo beans, because then you’ve got a springtime pasta e ceci!

David

This is very nice, but not vegetarian, unless you substitute for the chicken stock.

JY

Thanks everyone who added comments- it was helpful. My family really enjoyed this recipe- the dill made it interesting. Like other commenters, I also added a dash of lemon, upped the butter and cheese a wee bit. I had some extra mushrooms around so just threw those in as well and it was great. I love how this recipe can be adjusted to what you have around.The made enough for 3 and a good bit of left overs. Next time, I’ll

kat

this is akin to a minestrone with more cheese and a bit of dill, which i skipped because it's the kind of herb that overpowers everything. also if you're not finishing the entire portion, the pasta loses that great al-dente texture from absorbing the broth. nice to try, but doesn't earn a spot in my rotation

Chef Tija

For a veggie and pasta lover like me, this one really hit a home rin. I amped up some of the veggies. Divine.

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