Lemon Cream Cheese Pasta with Spring Peas
Ingredients
- 12 ouncepasta (any short shape like penne or fusilli)
- 4 ouncecream cheese
- 1lemon
- 1½ cupfrozen peas
- 2 clovegarlic
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- ½ cupvegetable broth
- 2 tablespoonfresh dill (optional, for finish)
Prep
- 01
Mince 2 cloves garlic.
- 02
Zest 1 lemon (you'll need about 1 teaspoon zest).
Method
- 01
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
- 02
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Cut cream cheese into small cubes and add to the skillet along with vegetable broth. Stir gently and let it warm for 1-2 minutes until the cream cheese begins to soften.
- 04
Zest the lemon into the skillet and squeeze in about 2 tablespoons of juice. Stir well to combine. Add the frozen peas and cook for 2 minutes.
- 05
Add the cooked pasta to the skillet and toss gently, adding pasta water 2-3 tablespoons at a time until you reach a light, creamy sauce consistency. Season with salt and black pepper to taste.
- 06
Divide into bowls and top with fresh dill if desired. Serve immediately.
Spice Tips
For subtle warmth, add a pinch of red pepper flakes to the skillet with the garlic. Fresh mint or basil can replace dill for different brightness. A small splash of white wine added with the broth deepens the flavor without heaviness.
This comes together in under 25 minutes total. For a protein boost, add shredded rotisserie chicken or sautéed shrimp. You can swap frozen peas for fresh asparagus (cut into 1-inch pieces) or spinach.