Quick Creamy Lemon Pasta with Spinach and Peas

Serving size:
 4 Servings


    • 1 lb
    • pasta (shells, orecchiette, or other chunky pasta )
    • 1 c
    • peas (frozen)
    • 3⁄4 c
    • cream
    • 1⁄2 t
    • crushed red pepper flakes
    • 2 clv
    • garlic (peeled and smashed)
    • 4 c
    • baby spinach (rinsed)
    • 1 1⁄2 t
    • lemon zest
    • 3 t
    • lemon juice
    • 1⁄4 c
    • salt
    • pepper
    • 1⁄4 c
    • parmesan (freshly grated)
15 minutes
Ready in
15 minutes


On a busy night when all you have time for is calling the pizza place for take-out, pull this easy recipe out of your back pocket. Dinner will be on the table in 15 minutes!

Adapted from www.thekitchn.com.


Cook pasta in a large pot of boiling water according to package directions.

While the pasta is cooking, combine the frozen peas, cream, crushed red pepper flakes, and garlic in a skillet over low heat. Simmer, covered, for 5 minutes. Fold in the spinach and cook uncovered until wilted, stirring occasionally. Remove from heat and stir in the lemon zest and lemon juice.

Drain pasta, and add to the skillet and toss with the sauce. Season to taste with salt and pepper. Serve hot, with freshly grated Parmesan.



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