Creamy Pasta with Leeks, Peas, & Parmesean
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 ounces orriechiete or small shell pasta, dry1-10 oz pkg frozen peas1 lemon2 T olive oil4 leeks, white & light green parts only, sliced into half-moons and rinsed, about 3 cups3/4 cup fat free half and half1/8 t grated nutmeg2 T fresh tarragon, parsley, or basil1/4 c grated parmesean cheese
Cook pasta according to package directions, adding frozen peas 2 minutes of cooking; drain and set aside.
Meanwhile, use a zester to zest one lemon.
Heat the oil in a large skillet over medium heat. Add the leeks, 1/2 tsp salt and 1/2 tsp pepper and cook, stirring occasionally, until tender, 6-8 minutes.
Add the cream, lemon zest, and nutmeg, and simmer until slightly thickened, 2 to 3 minutes.
Add the pasta and peas to the skillet and toss to combine; fold in the tarragon/parsley/basil. Add the cheese and combine.
Number of Servings: 4
Recipe submitted by SparkPeople user KATKTURNER.
Meanwhile, use a zester to zest one lemon.
Heat the oil in a large skillet over medium heat. Add the leeks, 1/2 tsp salt and 1/2 tsp pepper and cook, stirring occasionally, until tender, 6-8 minutes.
Add the cream, lemon zest, and nutmeg, and simmer until slightly thickened, 2 to 3 minutes.
Add the pasta and peas to the skillet and toss to combine; fold in the tarragon/parsley/basil. Add the cheese and combine.
Number of Servings: 4
Recipe submitted by SparkPeople user KATKTURNER.
Nutritional Info Amount Per Serving
- Calories: 372.4
- Total Fat: 10.8 g
- Cholesterol: 7.2 mg
- Sodium: 275.7 mg
- Total Carbs: 54.4 g
- Dietary Fiber: 5.8 g
- Protein: 13.8 g
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