This light and veggie-filled pasta is bursting with all kinds of delightful springtime ingredients that will certainly make you smile when you taste them all together. This pasta with lemon, fried leeks, peas, and goat cheese boasts all of the fun flavors of delicious, carby pasta but with a much smaller calorie load.
The surprisingly-small amount of goat cheese added into the pasta creates a creamy and satisfying taste without the guilt. The strong flavors of the leeks and onions are complemented by the sweet peas and tangy lemons. This delicious pasta dish is perfected with fresh herbs and sharp Parmesan on top. All of those ingredients work together to get you a ton of flavor bang for your taste buck. And it’s all ready in under 30 minutes.
8 oz. fettuccine or linguine
2 Tbsp. olive oil
2 leeks, halved, cleaned and sliced
2 green onions, sliced
1 c. peas
Juice from ½ lemon
2 Tbsp. chives, chopped
2 Tbsp. parsley, chopped
2 oz. goat cheese
Salt and pepper
Cook the pasta according to package directions and drain. Reserve ¼ c. pasta water.
Heat the olive oil over medium high heat in a large skillet. Add the leeks and green onions and cook for 7-8 minutes, or until they are lightly browned. Add the peas and heat through until they are bright green, about 1-2 minutes.
Add the cooked pasta and pasta water to the skillet and toss. Add in the lemon juice and goat cheese and continue to toss until the ingredients are mixed evenly throughout the pasta. Season with salt and pepper and mix again.
Place the pasta in a large serving bowl. Top with parsley, chives, and Parmesan cheese. Enjoy!