Lemon Parmesan Pasta with Spring Peas

This simple, creamy Lemon Parmesan Pasta with Spring Peas is springtime in a bowl! The lemony flavour and spring peas add a brightness to this dish that makes me think of sunshine. The sauce is made without heavy cream, making it a healthy version of a creamy pasta dish.

This pasta dish was first published on my site on May 21, 2019. It was one of my first recipes and photos taken when I started this blog just one month earlier. In the last 2 years, I have learned so much about photography and just had to revisit this recipe and reshoot it!

The recipe for this pasta dish is pretty much identical to the original one I published 2 years ago, with the exception of the removal of chicken from the recipe. I removed the chicken from the recipe to keep it vegetarian and allow you to add your own favourite protein to it. I often make it without any proteins (as a side dish to our main course) but have also made this pasta as our main course using whatever protein we have on hand. Chicken and shrimp are a favourite of ours but feel free to use what you like.

This dish has always been a hit in our home. My husband absolutely loves peas and we add them everywhere we can! Myself, I am obsessed with all things lemon and so this is the perfect marriage of our two favourites. They come together in all this carby glory, because let’s be honest, who doesn’t love a good a pasta dish? We certainly do! So here we are. With the most perfect springtime pasta recipe our carb-loving, pea and lemon-loving hearts could ask for. Pure sunshine on a plate!

How to make Lemon Parmesan Pasta with Spring Peas

Did I mention just how easy and quick this recipe is? Seriously, this meal comes together in 20 minutes! And its simple and so easy to do too.

To make this recipe (about 5 servings depending on how much self-control you have where pasta is involved!), you will need:

  • 2 tablespoons olive oil or butter
  • salt and pepper
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup Parmesan
  • juice of 1/2 large lemon (or more if you like a more lemony flavour)
  • 300g of your favourite pasta (I used linguini)
  • 1 cup frozen peas
  • 2 tablespoons fresh basil, sliced thinly
  • 1 teaspoon lemon zest

Fill a large pot with water and set to high heat. When the water is boiling, add the pasta and boil until al dente. Cooking time will depend on the type of pasta you choose.

Over medium heat, heat 2 tablespoons of olive oil or butter and add the flour, stirring to create a roux. Add the milk and stir constantly until it begins to thicken, about 3 minutes. Lower the heat to medium-low and add Parmesan and continue to stir for 2 more minutes. Add frozen peas and simmer for 3 minutes.

Drain pasta and return it to the pot. Add the sauce and lemon juice, and simmer for a few minutes. Salt and pepper to taste. Sprinkle with fresh basil and lemon zest just before serving. You can also serve with more grated parmesan if you like.

What to serve with Lemon Parmesan Pasta with Spring Peas

This pasta dish is great as a main course or as a side dish. You can keep it as is and serve it up vegeterian, but you can also add your favourite protein. This dish goes great with:

  • a light side salad, for a vegetarian meal
  • loaded with more veggies like asparagus, spinach or cherry tomatoes
  • chicken breast (or your favourite cut of chicken)
  • shrimp
  • seared scallops
  • steak

I hope you enjoy this family favourite as much as we do!

-Cathy

You may also like:

Creamy Italian Sausage Pasta
Lightened Up Creamy Seafood Pasta
Orecchiette Pasta with Asparagus Pesto
Easy Penne Pasta with Ground Turkey

Lemon Parmesan Pasta with Spring Peas

Lemon Parmesan Pasta with Spring Peas

Herbs and Flour
This simple, creamy Lemon Parmesan Pasta with Spring Peas is springtime in a bowl!
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 232 kcal

Ingredients
  

  • 2 tablespoons olive oil or butter
  • salt and pepper
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup Parmesan
  • 1/2 lemon juiced (or more if you like a more lemony flavour)
  • 300 g pasta (I used linguini)
  • 1 cup peas frozen or fresh
  • 2 tablespoons fresh basil sliced thinly
  • 1 teaspoon lemon zest

Instructions
 

  • Fill a large pot with water and set to high heat. When the water is boiling, add the pasta and boil until al dente. Cooking time will depend on the type of pasta you choose.
  • Over medium heat, heat 2 tablespoons of olive oil or butter and add the flour, stirring to create a roux. Add the milk and stir constantly until it begins to thicken, about 3 minutes. Lower the heat to medium-low and add Parmesan and continue to stir for 2 more minutes. Add frozen peas and simmer for 3 minutes.
  • Drain pasta and return it to the pot. Add the sauce and lemon juice, and simmer for a few minutes. Salt and pepper to taste. Sprinkle with fresh basil and lemon zest just before serving. You can also serve with more grated parmesan if you like.

Nutrition

Calories: 232kcalCarbohydrates: 18gProtein: 11gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 18mgSodium: 635mgPotassium: 495mgFiber: 4gSugar: 10gVitamin A: 904IUVitamin C: 28mgCalcium: 277mgIron: 2mg
Keyword fettucini, lemon, linguini, pasta, peas, quick dinner, spaghetti, spring peas
Tried this recipe?Let us know how it was!

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