Spaghetti with lemon, Parmesan & peas

10-30 minutes 2 servings 30-60 minutes 600 kcal or less folic acid mains pasta petits pois quick soft cheese spaghetti veggie

N/A

Source

Ingredients

140g spaghetti

100g frozen petits pois or garden peas

2 tsp olive oil

1small onion , finely chopped

100g low-fat soft cheese with chives and onion

1 lemon , finely grated zest

3 tbsp finely grated parmesan (or vegetarian alternative)

1 tbsp chopped fresh flatleaf parsley

Method

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. (Check the pack instructions for timings – 'quick cook' spaghetti takes only 3 minutes.) 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.