Fresh Spring Pasta with Creamy Lemon Sauce
A quick and easy pasta dish featuring a bright, creamy lemon sauce with peas, perfect for a light and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 ounces (340 grams) fettuccine or linguine
- 1 cup (150 grams) fresh or frozen peas, thawed if frozen
- 4 ounces (115 grams) cream cheese, softened
- 3 tablespoons freshly squeezed lemon juice
- Zest from one large lemon
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- ½ cup (120 ml) vegetable broth
- ½ cup (50 grams) freshly grated Parmesan cheese
- A handful of fresh basil or parsley, chopped (optional)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup (120 ml) of pasta water before draining.
- While pasta cooks, if using frozen peas, thaw by rinsing under warm water; if fresh, boil for 2-3 minutes until tender but still bright green. Set aside.
- Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 2 cloves minced garlic and sauté until fragrant, about 1 minute, avoiding browning.
- Pour in ½ cup (120 ml) vegetable broth, stirring to deglaze the pan and loosen garlic bits. Add 3 tablespoons fresh lemon juice and lemon zest.
- Lower heat to medium-low. Add 4 ounces (115 grams) softened cream cheese in small chunks, stirring gently until melted and smooth. If sauce is too thick, stir in reserved pasta water a tablespoon at a time until silky.
- Toss in the peas, then add the drained pasta directly into the skillet. Mix gently to coat noodles evenly with sauce and peas. Heat through for 1-2 minutes without overcooking.
- Season with salt and pepper to taste. Stir in chopped fresh basil or parsley if using. Sprinkle ½ cup (50 grams) freshly grated Parmesan over the top just before serving.
Notes
Use room temperature cream cheese for a smooth sauce. Add lemon juice gradually to avoid curdling. Reserve pasta water to adjust sauce consistency. Freshly grated Parmesan improves texture and flavor. For dairy-free, use vegan cream cheese and nutritional yeast. For gluten-free, substitute pasta with brown rice or chickpea pasta.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 425
- Sugar: 5
- Sodium: 350
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
Keywords: spring pasta, lemon sauce, creamy pasta, peas, easy dinner, quick pasta recipe, vegetarian pasta