Lemon Spaghetti -with Peas, Shallots, Tomato, Baby Spinach & Parmesan
Serves 6
Ingredients
Pasta
- 1¼ pounds (20 oz) lemon linguini orspaghetti (Amazon)
- 1½ cups fresh or frozen peas (iffresh boil for 5 minutes first, if frozen =, defrost)
- 1½ cups cherry tomatoes, halved
- 3 packed cups baby spinach
- 2 shallots, sliced thinly
Sauce
- 6 tablespoons good salted butter
- Zest of 2 large lemons
- Juice of 1½ lemons (about ¼ cup —adjust to taste)
- ½ cup reserved pasta water (more ifneeded)
Finish
- 1 to 1½ cups freshly gratedParmigiano-Reggiano
- Fresh cracked black pepper
- Flaky salt (if needed)
Instructions
- Bring a large pot of salted water to a rolling boil. Cook pasta until just al dente.Before draining, reserve at least 1cup of pasta water. In a large sauté pan over medium heat. Melt butter gently(don’t brown it — keep it golden and soft).Add sliced garlic and cook 30–45seconds until fragrant but not colored.Add lemon zest and stir for 15seconds to bloom the oils. This step matters. It makes the lemon taste layered instead of sharp. Add the Vegetables. Toss in peas and cook 2 minutes. Add tomatoes and cook just until they begin to soften and release juice. Add spinach and let it wilt gently. Season lightly with salt and pepper. Add drained pasta directly into the pan. Add ½ cup reserved pasta water.Toss continuously over medium-low heat. Add lemon juice gradually while tossing. You’re looking for a glossy, lightly emulsified sauce that clings — not soupy, not dry. If needed, add more pasta water 1–2 tablespoons at a time. Finish Like a Pro! Turn heat to low. Add grated parmesan slowly while tossing so it melts into the sauce instead of clumping. Taste. Adjust lemon if you want brightness. Add more butter if you want silk. More salt only if necessary (Parmesan carries salt). Finish with cracked black pepper.
Notes
Optional Elevations
Add toasted pine nuts for texture.
Add a spoon of mascarpone for silk.
Finish with a drizzle of good olive oil.
A tiny pinch of red pepper flakes if you want subtle heat.