"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lemon Pasta with Spinach and Peas Recipe

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This recipe for Lemon Pasta with Spinach and Peas, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Paine
Added: Thursday, March 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. frozen baby peas (not thawed)
1/2 c. heavy cream
1/4 tsp. dried hot red pepper flakes
1 garlic clove, smashed
3 c. packed baby spinach (3 oz)
1 tsp. grated lemon zest
1 1/2 tsp. fresh lemon juice
1 lb pasta (any kind)
1/4 c. grated Parmesan cheese

Directions:
Directions:
1. Simmer peas with cream, red pepper flakes, garlic and 1/4 tsp. salt in a heavy skillet, covered, until tender, approximately 5 minutes.

2. Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

3. Cook pasta according to package directions until al dente. Reserve 1/2 c. pasta cooking water, then drain pasta.

4. Add pasta to sauce with cheese and some of the reserved cooking water and stir to coat. Thin with additional cooking water if desired.

Makes 4 servings.

 

 

 

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