Linguine with lemon cream, peas, and spinach brings light, fresh flavors to your table. Perfect for easy spring dining.
# What You'll Need:
→ Pasta
01 - 12 oz 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
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook linguine or fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then 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 aromatic but not browned.
03 - Pour in heavy cream 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 to 3 minutes if fresh, or 1 to 2 minutes if frozen, until just tender.
05 - Lower heat to the minimum. Add drained pasta, chopped spinach, grated Parmesan, and chives. Toss well to ensure even coating, adding reserved pasta water as necessary to achieve desired sauce consistency.
06 - Adjust seasoning with salt and black pepper to taste. Serve hot, garnished with additional Parmesan, lemon zest, and black pepper as desired.
