Linguine, peas, lemon cream, and spinach create a vibrant, fresh Italian-inspired vegetarian main.
# What You Need:
→ 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, as needed
→ Garnish
12 - Extra grated Parmesan
13 - Freshly ground black pepper
14 - Lemon zest
# Directions:
01 - Fill a large pot with salted water and bring to a boil. Prepare linguine or fettuccine according to package directions until firm to the bite. Reserve 1/2 cup of pasta water, drain, and set aside.
02 - Melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
03 - Stir in heavy cream, then bring to a gentle simmer. Incorporate lemon zest and freshly squeezed lemon juice, cooking for 2 minutes while stirring.
04 - Add green peas to the sauce. If using fresh peas, simmer for 2–3 minutes; if using frozen, cook for 1–2 minutes until tender.
05 - Reduce heat to low. Add cooked pasta, chopped spinach, grated Parmesan, and chives. Toss thoroughly, adding reserved pasta water gradually to achieve the desired sauce texture.
06 - Adjust seasoning with salt and black pepper. Serve immediately, topped with extra Parmesan, lemon zest, and ground black pepper.
