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(305)
Comments
Read comments

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. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
305 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

frankeee

Great soup/stew - delicious - made it more that a few times as written and with some tweaks from readers here. Chard, orzo, parm rind, better than bouillon no beef, doubling veggies, cooking longer. One of the best soups on this site in a while.

mitch d

Wow that came out way better than i would have expected! No notes, 5 stars,

MSN

I made it exactly as written and it was delicious. It doesn't take long for the small pasta to cook so make sure you have everything else ready to go into the pot. A "few minutes shy of al dente" might only take a couple of minutes, depending on your pasta.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.