A simple spaghetti warmed with melted butter, garlic, mint, and peas for a light, but fragrant pasta dish. Granted spaghetti is great with a comforting, rich sauce, sometimes I just like it to not weigh me down. A little bit of butter goes a long way, and it won’t derail your healthy diet. In fact, a tad of butter here and there will digest seamlessly and less problematically than the highest quality of oil. For a change of color and taste, enjoy this easy spaghetti dish!
Spelt: is a better alternative to white flour because it contains more B-vitamins, protein, and complex carbohydrates. It is also easier to digest. Spelt reduces the risk of atherosclerosis, protects the body from cardiovascular disease, lowers cholesterol, lowers risk of Type 2 diabetes, reduces risk of childhood asthma, protects against breast cancer with its phytonutrient lignans, protects against ischemic stroke, insulin resistance, diabetes and obesity. It does contain gluten, however.
Lemon Butter Spaghetti with Peas
Keywords: pasta vegetarian spelt peas garlic mint
- 2 servings cooked spaghetti
- 1 tablespoon butter
- 1 cup green peas
- 1/2 teaspoon lemon zest
- 1 garlic clove
- 1 large handful mint leaves
- 1/4 teaspoon black pepper
- Dash of sea salt
Prepare 2 serving of spaghetti according to package instructions. I used a spelt-based spaghetti, but you can of course do with what you’ve got. Meanwhile, grate the lemon zest, chop the garlic and mint, and drain and rinse the canned peas.
*If using fresh or frozen peas, boil them for 2-3 minutes in water, drain, and then shock them in an iced water bath before adding it to the mix.
When the spaghetti is finished cooking, rinse and drain it under cool water. In the same pan you cooked the spaghetti, melt the butter.
Add the minced garlic and lemon zest and let cook to release its flavors. Thirty seconds later, add the peas.
Fold in the cooked spaghetti and mint. Season with a dash of salt and freshly ground black pepper.
Serve with lemon zest garnish.