Spaghetti With Lemon, Parmesan & Peas – a delicious recipe with frozen petits pois, olive oil, onion, low-fat soft cheese with chives, lemon, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a large pan of lightly salted water to the boil.
2
Feed in the spaghetti and cook for about 10-12 minutes, until just tender.
3
Add the peas for the last 2-3 minutes.
4
At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown.
5
Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down.
6
Now stir in the lemon zest and 2 tbsp of the Parmesan.
7
Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce.
8
Season with salt and pepper, then pile it into 2 serving bowls.
9
Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.
206
kcal
Calories
14
g
Fat
8
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 140 g spaghetti, 100 g frozen petits pois or 100 g garden peas, 2 teaspoons olive oil, 1 small onion, finely chopped, and more.
Yes, Spaghetti With Lemon, Parmesan & Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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