Linguine meets lemon cream, peas, and spinach for a vibrant Italian main. Easy, fresh, and vegetarian.
# Ingredients list:
→ Pasta
01 - 12 ounces linguine or fettuccine
→ Vegetables
02 - 1 cup fresh or frozen green peas
03 - 2 cups baby spinach, roughly chopped
04 - 2 tablespoons fresh chives, finely chopped
→ Lemon Cream Sauce
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1 cup heavy cream
08 - Zest of 1 lemon
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1/2 cup grated Parmesan cheese
11 - Salt and black pepper, to taste
→ Garnish
12 - Extra grated Parmesan
13 - Freshly ground black pepper
14 - Lemon zest
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Stir in heavy cream and bring to a gentle simmer. Incorporate lemon zest and freshly squeezed lemon juice. Cook 2 minutes, stirring gently.
04 - Add peas and simmer for 2–3 minutes if using fresh peas or 1–2 minutes if using frozen until just tender.
05 - Reduce heat to low. Add cooked pasta, chopped spinach, grated Parmesan, and chives. Toss thoroughly, gradually adding reserved pasta water until you achieve desired sauce consistency.
06 - Season to taste with salt and black pepper. Serve immediately, garnished with extra Parmesan, lemon zest, and black pepper.
