Lemon-Garlic Pasta with Peas
5min
15min
2
485
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Chef's Note
If you want to stretch this meal even further, the starchy pasta water is the secret to a silky sauce without needing expensive cream. Always save a splash before draining!
Tags
Ingredients
8 oz dry spaghetti
3 cloves garlic cloves
1 whole lemon
1 cup frozen peas
1/2 tsp dried oregano
1/4 cup grated parmesan cheese
Instructions
- 1
Fill a large pot with water, add a pinch of salt, and bring to a boil over high heat.
- 2
Add 8 oz dry spaghetti to the boiling water and cook for 9-11 minutes until al dente.
- 3
While the pasta cooks, peel and mince 3 cloves of garlic. Zest the 1 whole lemon using a fine grater, then squeeze the lemon to collect 2 tablespoons of juice.
- 4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and 1/2 teaspoon dried oregano, sautéing for 1 minute until the garlic is fragrant but not browned.
- 5
Stir 1 cup of frozen peas into the skillet and cook for 2-3 minutes until they are tender and bright green.
- 6
Before draining the pasta, carefully scoop out 1/4 cup of the starchy pasta cooking water and set it aside. Drain the remaining pasta in a colander.
- 7
Add the drained spaghetti to the skillet with the peas, then pour in the 2 tablespoons of lemon juice and the 1/4 cup of reserved pasta water.
- 8
Toss the pasta thoroughly over low heat for 1 minute to emulsify the sauce. Stir in 1/4 cup grated parmesan cheese and the lemon zest. Season with salt and black pepper to taste before serving.
Nutrition Information (per serving)
485
19g
78g
11g
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