The key in this dish lies in simmering cream with garlic and red pepper flakes. It infuses the cream with deep flavor which cooks into the spinach as well. And what could be easier than throwing in a few frozen peas to add a little something extra?
The resulting dish has just enough cream to envelop the pasta without weighing it down. Choose a pasta that's easy to eat with hunks of spinach and tiny peas, like farfalle or cavatappi.
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.Related: Recipe: Slow-Cooked Broccoli with Lemon Breadcrumbs (Images: Stephanie Barlow)