The Creamy Pea and Spinach Pasta That’s Ready in 25 Minutes
EASY WEEKNIGHT DINNER
It’s 6 p.m., everyone is hungry, and the vegetable drawer is empty. Open the freezer instead. A cup of peas and a cup of spinach go from the bag into the pan, and they finish cooking in the time the pasta takes to boil.
The sauce has no cream in it. Greek yogurt, Parmesan and a splash of starchy pasta water come together into a glossy sauce that coats the pasta. Lemon zest and black pepper finish the dish.
Why this recipe works
• Two vegetables, zero chopping. Cabera frozen peas and spinach arrive washed and ready to cook. The only knife work is two cloves of garlic.
• Whole-wheat pasta pulls its weight. It brings more fibre than white pasta, and its nutty flavour stands up to the garlic and lemon.
• One pot, one pan. Cleanup takes a few minutes.
Creamy Pea and Spinach Pasta
Prep: 10 min · Cook: 15 min · Serves 2
Ingredients
• 160 g whole-wheat pasta
• 1 cup Cabera frozen peas
• 1 cup Cabera frozen spinach
• 2 garlic cloves, minced
• 2 tbsp Greek yogurt
• 2 tbsp grated Parmesan
• 1 tbsp olive oil
• Lemon zest and black pepper
Method
1. Cook the pasta according to the package directions. Reserve ½ cup of pasta water before draining.
2. Heat olive oil in a pan and gently cook the garlic.
3. Add peas and spinach and cook until heated through.
4. Stir in the Greek yogurt, Parmesan and a splash of pasta water to create a creamy sauce.
5. Toss with pasta, season with black pepper and lemon zest, and serve.
Meal-prep tip: Add a splash of water when reheating to loosen the sauce.
Make it your own
• Keep the sauce smooth. Take the pan off the heat before you stir in the yogurt. High heat can make yogurt split.
• Add protein. White beans or leftover chicken slide right into the pan.
• Switch the green. Cabera frozen broccoli stands in for spinach. Give it a few extra minutes.
With a bag of Cabera Foods organic peas and a bag of spinach in the freezer, this dinner is 25 minutes from the table on any night of the week.
