Creamy Lemon Pasta with Spinach and Peas

By Alqualonde

The resulting dish has just enough cream to envelop the pasta without weighing it down. Choose a pasta that's easy to eat with hunks of spinach and tiny peas, like farfalle or cavatappi.

Ingredients

• 1 cup frozen peas
• 3/4 cup cream
• 1/2 teaspoon red pepper flakes
• 2 garlic cloves, peeled and smashed
• 4 cups baby spinach, stems removed
• 1 1/2 teaspoons grated lemon zest
• 3 teaspoons lemon juice
• 1 pound dried pasta, such as farfalle or casarecce, cooked
• Freshly grated Parmesan

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Simmer peas, cream, red pepper flakes, and garlic in a skillet over low heat for 5 minutes, covered. Add spinach and cook until wilted, uncovered, stirring as necessary. Remove from heat and add lemon zest and juice. Toss with cooked pasta. Serve with freshly grated Parmesan.