Spaghetti with lemon, Parmesan & peas

This super healthy vegetarian pasta dish is quick to make, and makes the most of your store cupboard ingredients

  • Takes 20-30 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 420
  • fat 11g
  • saturates 3g
  • carbs 61g
  • sugars 0g
  • fibre 5g
  • protein 22g
  • salt 0.83g


  • 140g spaghetti
  • 100g frozen petits pois or garden peas
  • 2 tsp olive oil
  • 1 small onion, finely chopped
  • 100g low-fat soft cheese with chives and onion
  • 1 lemon, finely grated zest
  • 3 tbsp finely grated parmesan (or vegetarian alternative)
  • 1 tbsp chopped fresh flatleaf parsley


Another idea
Smoked salmon spaghetti: transform this simple pasta dish into a posh supper by stirring though 85g/3oz smoked salmon, sliced into thin strips. Add it to the pan along with the peas and use chopped fresh dill instead of parsley.


  1. Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings – 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.

  2. At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.

  3. Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.

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