Best 3 Spaghetti With Lemon Parmesan Peas Recipes
Embark on a culinary journey with our delectable Spaghetti with Lemon Parmesan Peas, a symphony of flavors that will tantalize your taste buds. This classic Italian dish combines the zesty zing of lemon, the nutty richness of Parmesan cheese, and the sweet crunch of peas, all harmoniously blended with tender spaghetti. With three variations to choose from, this recipe caters to diverse preferences and dietary needs. Dive into the classic version, where the vibrant flavors of lemon and Parmesan take center stage, or explore the vegan alternative, where nutritional yeast lends a cheesy savoriness. For those seeking a touch of smokiness, the bacon-infused rendition adds a delightful depth of flavor. Each variation promises a unique gustatory experience, guaranteeing a satisfying meal that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON SPAGHETTI
Provided by Giada De Laurentiis
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
- Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
SPAGHETTI WITH LEMON, PARMESAN & PEAS
Make and share this Spaghetti With Lemon, Parmesan & Peas recipe from Food.com.
Provided by PinkCherryBlossom
Categories Spaghetti
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Add the peas for the last 2-3 minutes.
- 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 2 tbsp of the Parmesan.
- 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.
Nutrition Facts : Calories 383.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 6.6, Sodium 120.8, Carbohydrate 63.5, Fiber 3.1, Sugar 3, Protein 13.7
PASTA WITH FRESH HERBS, LEMON AND PEAS
Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
- When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams
Tips:
- Choose the right pasta: Spaghetti is the classic choice for this dish, but you can also use other long, thin pasta shapes like linguine or fettuccine.
- Cook the pasta al dente: This means cooking it until it is just tender, but still has a slight bite to it. Overcooked pasta will be mushy and won't hold the sauce as well.
- Use fresh lemon zest and juice: Bottled or store-bought lemon juice won't give your dish the same bright, citrusy flavor as fresh lemon zest and juice.
- Don't overcrowd the pan: When cooking the peas, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to get mushy.
- Season the dish to taste: Once you've added all of the ingredients, taste the dish and adjust the seasonings as needed. You may need to add more lemon zest, juice, salt, or pepper.
Conclusion:
Spaghetti with Lemon, Parmesan, and Peas is a delicious and easy-to-make dish that is perfect for a weeknight meal. The bright, citrusy flavor of the lemon pairs perfectly with the nutty flavor of the Parmesan cheese and the sweetness of the peas. This dish is also a great way to get your kids to eat their vegetables!
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