Spaghetti with Lemon, Parmesan and Peas
found in Mains - Vegetarian
 | Vegetarian |  | Nut Free |  | Dairy Free |
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Prep: 15 minutes
Cook: 15 minutes
Difficulty:
N/A
This super healthy vegetarian pasta dish is quick to make, and makes the most of your store cupboard ingredients.
Ingredients
- 140g spaghetti
- 100g petits pois, frozen
- 2 tsp olive oil
- 1 onion, finely chopped
- 100g low fat soft cheese
- 1 lemon, finely grated zest
- 3 tbsp parmesan
- 1 tbsp parsley
Directions
1
Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings –
2
At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and two thirds of the Parmesan.
3
Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.
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