Lemon-Peppercorn Spring Pasta
A vibrant pasta dish featuring fresh peas, zesty lemon, and creamy Parmesan, tossed with perfectly al dente spaghetti for a light spring meal. This italian-inspired pasta ready in about 30 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 1 cup fresh peas
- 1 tsp lemon zest
- 1/4 cup lemon juice
- 1/4 cup heavy cream
- 1/2 cup, grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent browning.
- Step 3: Add 1 cup fresh peas and cook for 2 minutes until bright green and tender. Stir in 1 tsp lemon zest, 1/4 cup lemon juice, and 1/4 cup heavy cream, then simmer for 2 minutes until sauce thickens slightly.
- Step 4: Add drained spaghetti to skillet with 2 tbsp reserved pasta water and 1/2 cup grated Parmesan cheese. Toss vigorously for 1 minute until cheese melts and sauce coats every strand.
- Step 5: Season with 1/4 tsp salt and 1/4 tsp black pepper, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Peppercorn Spring Pasta take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Peppercorn Spring Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Lemon-Peppercorn Spring Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Peppercorn Spring Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Peppercorn Spring Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
