Linguine in silky lemon cream with peas, spinach, and Parmesan. Easy, flavorful, vegetarian Italian main.
# 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 tbsp fresh chives, finely chopped
→ Lemon Cream Sauce
05 - 2 tbsp unsalted butter
06 - 2 cloves garlic, minced
07 - 1 cup heavy cream
08 - Zest of 1 lemon
09 - 2 tbsp freshly squeezed lemon juice
10 - 1/2 cup grated Parmesan cheese
11 - Salt, to taste
12 - Black pepper, to taste
→ Garnish
13 - Extra grated Parmesan
14 - Freshly ground black pepper
15 - Lemon zest
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook linguine or fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While the pasta cooks, melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
03 - Stir in heavy cream and bring to a gentle simmer. Add lemon zest and freshly squeezed lemon juice. Simmer for 2 minutes, stirring gently.
04 - Add green peas and simmer for 2–3 minutes if using fresh peas, or 1–2 minutes if using frozen, until just tender.
05 - Reduce heat to low. Add cooked pasta, chopped spinach, grated Parmesan, and chives to the skillet. Toss thoroughly to coat, adding reserved pasta water gradually until the sauce reaches desired consistency.
06 - Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan, additional lemon zest, and freshly ground black pepper.
