Spaghetti with lemon, parmesan & peas

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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.

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.

420 kcalories, protein 22g, carbohydrate 61g, fat 11 g, saturated fat 3g, fibre 5g, salt 0.83 g

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Ingredients

• 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
• 1 tbsp chopped fresh flatleaf parsley

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Difficulty and servings

Serves 2

Preparation and cooking times

Takes 20-30 minutes

Vegetarian, Low-fat, Super healthy

Ingredients

• 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
• 1 tbsp chopped fresh flatleaf parsley

420 kcalories, protein 22g, carbohydrate 61g, fat 11 g, saturated fat 3g, fibre 5g, salt 0.83 g

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