Spaghetti with lemon, Parmesan & peas
- Preparation and cooking time
- Total time
- Takes 20-30 minutes
- Easy
- Serves 2
Skip to ingredients
- 140g spaghetti
- 100g frozen petits poisor garden peas
- 2 tsp olive oil
- 1small onionfinely chopped
- 100g low-fat soft cheesewith chives and onion
- 1 lemonfinely grated zest
- 3 tbsp finely grated parmesan(or vegetarian alternative)
- 1 tbsp chopped fresh flatleaf parsley
Nutrition: per serving
- kcal420
- fat11g
- saturates3g
- carbs61g
- sugars0g
- fibre5g
- protein22g
- salt0.83glow
Method
step 1
Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings – 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
step 2
At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
step 3
Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.
