Parmesan Linguini with Peas
Try this Parmesan Linguini with Peas recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- freshly ground black pepper to taste
- 1/2 cup fat free half and half
- 1/2 teaspoon dried basil flakes
- 8 oz dry wheat linguini
- 1 cup peas fresh or frozen
- 1 1/2 tablespoons light butter
- 2-3 tablespoons fresh lemon juice (i used about 2.5 the juice from one lemon)
- 2 oz parmesan cheese freshly grated, separated
- Carbohydrate 8.35522365226333 g
- Cholesterol 19.438790164 mg
- Fat 7.48623594612167 g
- Fiber 1.85758329876264 g
- Protein 8.32126329213 g
- Saturated Fat 4.51577216243217 g
- Serving Size 1 1 (1 rounded cup) serving (140g)
- Sodium 282.504270766167 mg
- Sugar 6.49764035350069 g
- Trans Fat 0.470206717562169 g
- Calories 134 calories
Boil a large pot of water and cook the pasta according to package instructions. About 2 minutes before the pasta is finished, add the peas to the boiling water as well. Drain together and set aside. In a small saucepan, melt the butter and then stir in the lemon juice. Add the half & half, salt, pepper, dried basil and most of the Parmesan (set a little aside to sprinkle on top of finished dish). Stir to combine and cook over low-medium heat for a few minutes to heat through. Combine pasta/peas mixture and sauce in a serving dish and toss until pasta is coated in sauce. Serve with reserved Parmesan sprinkled over the top.
