Oct 22

Creamy Lemon Pasta with Spinach and Peas


serves 4 1 cup frozen peas 3/4 cup cream 1/2 teaspoon red pepper flakes 2 garlic cloves, peeled and smashed 4 cups baby spinach, stems removed 1 1/2 teaspoons grated lemon zest 3 teaspoons lemon juice 1 pound dried pasta, such as farfalle or casarecce, cooked Freshly grated Parmesan Simmer peas, cream, red pepper flakes, and garlic in a skillet over low heat for 5 minutes, covered. Add spinach and cook until wilted, uncovered, stirring as necessary. Remove from heat and add lemon zest and juice. Toss with cooked pasta. Serve with freshly grated Parmesan. Source: http://www.thekitchn.com/

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