Linguine with peas, lemon cream sauce, and spinach delivers vibrant, fresh flavor in just 30 minutes.
# What You'll 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, to taste
12 - Black pepper, to taste
→ Garnish
13 - Extra grated Parmesan
14 - Freshly ground black pepper
15 - Lemon zest
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook linguine or fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
02 - While pasta cooks, melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
03 - Pour heavy cream into the skillet and bring to a gentle simmer. Stir in lemon zest and lemon juice, cooking for 2 minutes while stirring gently.
04 - Stir in green peas and simmer for 2–3 minutes if using fresh, or 1–2 minutes if using frozen, until just tender.
05 - Reduce heat to low. Add drained pasta, chopped spinach, grated Parmesan, and chives to the skillet. Toss thoroughly to coat, gradually adding reserved pasta water until the sauce reaches desired consistency.
06 - Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional Parmesan, lemon zest, and black pepper.
