Ingredients

• For the Pasta
• 12 oz pasta, such as penne, spaghetti, or fettuccine
• For the Sauce
• 2 tablespoons olive oil or butter
• 3 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1 cup frozen green peas or fresh peas, if available
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• Salt and pepper, to taste
• 1 teaspoon lemon zest, (optional, for brightness
• 1 tablespoon fresh lemon juice, optional, for a tangy finish
• Fresh basil or parsley, chopped, for garnish

Directions

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve about 1/2 cup of pasta water before draining. Drain the pasta and set aside.
• While the pasta cooks, heat the olive oil or butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden.
• Add the spinach to the skillet and cook for 2-3 minutes until wilted. Stir occasionally to ensure the spinach cooks evenly.
• Stir in the frozen green peas and cook for an additional 2-3 minutes, allowing them to warm through.
• Reduce the heat to low and pour in the heavy cream, stirring to combine. Let the mixture simmer for 2-3 minutes until the sauce thickens slightly.
• Add the grated Parmesan cheese, and stir until it melts into the sauce, creating a creamy texture. Season with salt and pepper to taste.
• Add the drained pasta to the skillet with the spinach and peas. Toss everything together, adding a bit of reserved pasta water if needed to help coat the pasta with the sauce.
• Stir in the lemon zest and lemon juice, if using, adjusting seasoning to your taste.
• Divide the pasta among 4 plates, garnishing with freshly chopped basil or parsley and extra grated Parmesan if desired.

Notes

• For a lighter version, use a dairy-free cream alternative or skip the cream entirely and use vegetable broth for a lighter sauce.
• You can add grilled chicken, shrimp, or tofu for a heartier meal.
• Add other vegetables such as mushrooms, asparagus, or roasted bell peppers to the mix for added flavor and nutrition.

Photos