Pasta with peas and parmesan cheese is an easy recipe that can be made in under 30 minutes. If you are looking for a healthy and delicious pasta dish to make on a tight budget ... this is it!
With this simple pasta recipe, it's easy to have family dinner on the table with very little effort!
Pasta with peas and parmesan cheese is one of the simplest pasta dishes you can make.
It can be served as a main course or as a side dish with baked chicken breasts or baked salmon.
This meal packs a nutritious punch with a whopping 19 grams of protein and 8 grams of fiber per serving.
The addition of spinach bumps up the nutrition level and the acidity from fresh lemon make the flavors come together perfectly!
Round this healthy dinner out with a fresh side salad tossed in a little extra virgin olive oil and vinegar.
If you're looking for recipes to make on a budget, you'll love this cheap and easy pasta recipe and so will your family!
Ingredients needed
- pasta
- frozen peas
- grated parmesan cheese
- spinach
- lemon juice and zest
- egg yolks
- extra virgin olive oil
- fresh garlic
- white onion
- salt and pepper
How to make pasta with peas and parmesan cheese
Bring a large pot of salted water to a boil and cook the pasta according to package directions. It is totally up to you if you want your pasta "al dente" or on the softer side.
Drain and set aside.
Make sure to reserve 1 cup of pasta cooking water to thin down the sauce later in the recipe.
While the pasta is cooking, add the olive oil to a saucepan and heat over a medium heat until the oil starts to shimmer.
Add the onions and ½ teaspoon of salt and sauté until softened.
Once the onions are translucent, add the minced garlic and cook until fragrant. This should only take 30-60 seconds.
Next, add the drained pasta, peas and reserved pasta water to the saucepan and toss to coat.
Add the egg yolks, grated parmesan cheese, lemon juice and zest to the pan.
Use tongs to toss the pasta so that the egg yolk combines with the liquid and turns into a smooth creamy sauce.
Place the spinach on top of the pasta in the saucepan and put a lid on to capture steam. This will wilt the spinach and should only take about 3 minutes.
Give the pasta a stir and season with salt, pepper and cracked red pepper flakes (optional).
Serve immediately for best flavor!
Substitutions and tips for success
Pasta - This recipe works with any shape pasta, but I find spaghetti noodles to be my favorite.
If you are looking to get even more bang for your buck, try out a gluten free pasta such as lentil or chickpea pasta for added protein and fiber.
Pasta Water - Don't forget to reserve a cup of the pasta water before you drain the pasta. The starches in this water will help to thicken the sauce and make it creamier.
Peas - Frozen peas are amazing when added to pasta dishes. I like to take the bag out of the freezer to thaw while I'm boiling water for the pasta. Once it's time to add them to the saucepan, they heat up quickly and don't overcook.
Canned peas are perfectly fine to use if you can not get frozen peas. Make sure to drain and rinse them and add them with the spinach to avoid over cooking them.
Parmesan Cheese - The beauty of this pasta with peas recipe is that you can splurge on a really nice parmesan cheese or you can opt for the inexpensive kind you find in the middle aisle of the grocery store. (You know, the one in the green container..)
The grated parmesan cheese adds a nice saltiness to the dish so be careful not to over salt while cooking. You can always add more salt when the meal is served.
Spinach - I always try to add spinach to a pasta dish when I can! Adding a leafy green to the pasta with peas elevates it and adds more to the nutrition content.
Spinach doesn't add much flavor to the dish, so this ingredient can be omitted if you'd like.
Lemon - This dish just wouldn't be as tasty without lemon juice and lemon zest. This ingredient brightens up the flavor and balances out the heaviness of the pasta.
Use a microplane or the smallest holes of a cheese grater to zest a fresh lemon when the skin is still firm.
Egg Yolks - Instead of heavy cream, egg yolks are added to achieve a silky, smooth and creamy sauce that coats the pasta and gives it an indulgent flavor.
Extra Virgin Olive Oil - My first choice for cooking oil will always be extra virgin olive oil because of the health benefits of polyphenols, but any neutral cooking oil such as avocado oil will work in this recipe.
You could even use butter if that's all you have on hand!
Garlic and Onion - Freshly minced garlic and diced onion are essential for helping to bring all of the flavors of this dish together.
I really like the flavor of white onions and sweet onions with this dish.
Seasonings - We are keeping it simple with a little salt and pepper. Cracked red pepper flakes are also a wonderful addition if you'd like to add some heat to the plate.
How to store
If you have any leftovers, place them in a covered container and keep them in the fridge for up to 2 days. This pasta dish is even better the next day, served cold, right out of the fridge!
You can also reheat the pasta in a saucepan over medium heat if you'd like. Add a ¼ cup of water to the saucepan while reheating to help loosen up the sauce and bring it to a creamy consistency.
More easy recipes
Pasta with Peas and Parmesan
Ingredients
- 8 oz. pasta any shape, make sure to reserve pasta water
- ¼ cup olive oil
- ½ cup diced onion sweet, white or yellow
- ½ teaspoon salt
- 3 teaspoons minced garlic 3-4 garlic cloves
- 4 large egg yolks
- 12 oz. frozen peas
- ½ cup grated parmesan cheese
- 2 cups fresh spinach
- 1 lemon zest and juice
- salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to package directions. It is totally up to you if you want your pasta "al dente" or on the softer side. Drain and set aside. Make sure to reserve 1 cup of pasta cooking water to thin down the sauce later in the recipe.
- While the pasta is cooking, add the olive oil to a saucepan and heat over a medium heat until the oil starts to shimmer. Add the onions and ½ teaspoon of salt and sauté until softened. Once the onions are translucent, add the minced garlic and cook until fragrant. This should only take 30-60 seconds.
- Next, add the cooked pasta, peas and reserved pasta water to the saucepan and toss to coat.Add the egg yolks, grated parmesan cheese, lemon juice and zest to the pan. Use tongs to toss the pasta so that the egg yolk combines with the liquid and turns into a smooth creamy sauce.
- Place the spinach on top of the pasta in the saucepan and put a lid on to capture steam. This will wilt the spinach and should only take about 3 minutes.
- Give the pasta a stir and season with salt, pepper and cracked red pepper flakes (optional).
- Store leftovers in the fridge for up to 2 days. Leftovers can be enjoyed cold right out of the fridge or reheated in a saucepan. If reheating, add about a ¼ cup of water to help loosen the sauce.
Did you make this recipe? Let me know!