Spring Pasta Lemon Cream Peas (Printable)

Lemon cream pasta with peas and spinach delivers bright flavors and silky texture for a vibrant Italian 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
12 - Black pepper

→ Garnish

13 - Extra grated Parmesan
14 - Freshly ground black pepper
15 - Lemon zest

# Directions:

01 - Fill a large pot with water and season generously with salt. Bring to a boil and cook linguine or fettuccine until al dente, according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - In a large skillet set over medium heat, melt unsalted butter. Add minced garlic and cook for 1 minute until aromatic, avoiding any browning.
03 - Pour in the heavy cream, stir gently, and bring to a faint simmer. Add the lemon zest and freshly squeezed lemon juice. Simmer for 2 minutes, stirring to combine.
04 - Add green peas to the sauce. If using fresh peas, simmer for 2–3 minutes until tender; for frozen, cook 1–2 minutes.
05 - Reduce the heat to low. Add drained pasta, chopped spinach, grated Parmesan, and chives to the skillet. Toss thoroughly, adding reserved pasta water little by little until sauce reaches a creamy consistency.
06 - Season the mixture with salt and black pepper to your taste. Serve immediately, garnished with additional Parmesan, lemon zest, and freshly ground black pepper.

# Expert Advice:

01 -
  • This lemon cream sauce is shockingly simple and never fails to impress guests or roommates alike.
  • The peas and spinach keep things vibrant and just-the-right-side-of-healthy, so you don’t have to feel guilty about extra Parmesan.
02 -
  • Don’t rush the simmering cream—if you crank the heat, you risk curdling and harsh flavors.
  • Using enough reserved pasta water is key to achieving that glossy, restaurant-worthy sauce.
03 -
  • Always zest lemons before juicing—trying to grate half a squeezed lemon is no fun at all.
  • A little extra black pepper right before serving wakes up the sauce and adds depth.
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