Lemon lovers adore this simple and satisfying pasta. Lemon zest and juice brighten the peas and spinach while lightening the creamy Parmesan sauce. You can also use penne, orecchiette, or another small pasta. To cut back on calories, use whole milk or half-and-half in place of some or all of the heavy cream.

　　

Ingredients

Makes 4 Servings

　　1 cup frozen baby peas (not thawed)

　　1/2 cup heavy cream

　　1/4 teaspoon dried red pepper flakes

　　1 garlic clove, smashed

　　1/4 teaspoon salt

　　3 cups (packed) baby spinach (3 ounces)

　　1 teaspoon grated lemon zest

　　1 1/2 teaspoons fresh lemon juice

　　1 pound dried gnocchi

　　1/4 cup grated Parmesan cheese

　　

Step 1

Simmer the peas with the cream, red pepper flakes, garlic, and salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

　　

Step 2

Add the spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from the heat and stir in the lemon zest and juice.

　　

Step 3

Meanwhile, cook the gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain the gnocchi.

　　

Step 4

Add the gnocchi to the sauce along with the cheese and some of the reserved cooking water and stir to coat. Thin with additional cooking water, if necessary.

　　The Epicurious Cookbook