Creamy Lemon Pasta with Spinach and Peas

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1 cup frozen peas
¾ cup cream
½ teaspoon red pepper flakes
2 garlic cloves, peeled and smashed
4 cups baby spinach, stems removed
1½ teaspoons grated lemon zest
3 teaspoons lemon juice
1 pound dried pasta, such as farfalle or casarecce, cooked
Freshly grated Parmesan


Simmer peas, cream, red pepper flakes, and garlic in a skillet over low heat for 5 minutes, covered. Add spinach and cook until wilted, uncovered, stirring as necessary. Remove from heat and add lemon zest and juice. Toss with cooked pasta. Serve with freshly grated Parmesan.

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