Spaghetti With Lemon, Parmesan & Peas
This creamy and zesty lemon spaghetti dish is a delightful blend of flavors that will make your taste buds dance. The soft cheese, fresh parsley, and a hint of lemon make this dish a light and satisfying meal perfect for any day of the week. Serve it up with a side salad for a complete and refreshing dining experience.
— Constant Cookbook
Ingredients
- 140g spaghetti
- 100g frozen petits pois or garden peas
- 2 tsp olive oil
- 1 small onion , finely chopped
- 100g low-fat soft cheese with chives and onion
- 1 lemon , finely grated zest
- 3 tbsp finely grated Parmesan (or vegetarian alternative)
- 1 tbsp chopped fresh flatleaf parsley
Instructions
- Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings – 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
- At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
- Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.
Yield
Serves 2
Nutrition
- Calories: 420 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 61 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 0.83 milligram of sodium
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