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Lemon Pasta With Peas

By Paula Deen


Difficulty: Easy

Prep time: 1 minutes

Cook time: 1 minutes

Servings: 1


  • 1 lb package spaghetti
  • 4 tablespoons butter
  • 2 cloves chopped garlic
  • 1/2 cup heavy whipping cream
  • 1 large juiced and zested lemon
  • 1 cup thawed frozen peas
  • 3/4 cup plus more for serving Parmesan cheese
  • to taste kosher salt
  • to taste black pepper


Bring a large pot of salted water to a boil. Add the pasta and toss to keep from sticking together. Set a timer for 7 minutes.

Melt butter in a large saucepan. Once melted, add heavy cream and lemon juice and season with salt and pepper.

Turn heat to high and simmer for 2-4 minutes, then stir in the peas, garlic, Parmesan, lemon zest, salt and pepper.

Drain pasta (reserving a tablespoon of pasta water to thin sauce if too thick) add it to the pan and toss with the sauce. Serve immediately.

Top with more Parmesan before serving, if desired.

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