25m$6.27Lemon Pea Pasta with Toasted Breadcrumbs
A bright vegan pasta with frozen peas, lemon, garlic, and crunchy toasted panko breadcrumbs. It is quick enough for a weeknight and fresh enough for spring.
- Rating
- 5 stars from 1 rating
- Energy
- 532 calories per serving
- Protein
- 15.6 g per serving
- Carbs
- 85 g per serving
- Fat
- 15.7 g per serving
- Sodium
- 981 mg per serving
Shopping options
extra-virgin olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
panko breadcrumbs
0.75 Cup
4C® Light & Crispy Plain Panko Bread Crumbs
12%
crushed red pepper flakes
0.25 Teaspoon
Simple Truth Organic® Crushed Red Pepper Shaker
1%
kosher salt
2 Teaspoon
Kroger® Coarse Kosher Salt
1%
ground black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
frozen peas
2 Cup
Simple Truth® Frozen Green Peas
83%
fresh parsley
0.25 Cup
Parsley
25%
spaghetti
12 Ounce
Kroger® Spaghetti
75%
lemon
1 Count
Fresh Organic Lemon - Each
100%
garlic
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- spaghetti-12 oz
- frozen peas-2 cups
- panko breadcrumbs-0.75 cups
- extra-virgin olive oil-0.25 cups
- garlic-3 cloves
- large lemon-1 large
- fresh parsley-0.25 cups
- kosher salt-2 tsp
- ground black pepper-0.5 tsp
- crushed red pepper flakes-0.25 tsp
Zest and juice the lemon, mince the garlic, and chop the parsley; keep each prepared ingredient separate for quick cooking.
Use a stable cutting board and keep fingers clear of the knife while mincing garlic and chopping parsley.
Bring a large pot of water to a rolling boil. Add 1 1/2 teaspoons salt and cook the spaghetti until just shy of al dente; add the frozen peas during the last 2 minutes of cooking, then reserve 1 cup pasta water and drain.
Use caution when draining pasta, as steam and boiling water can burn.
While the pasta cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Add the panko and 1/4 teaspoon salt, then stir often until golden and crisp, 3 to 4 minutes; transfer to a bowl.
Keep the skillet handle turned inward while cooking.
In the same skillet, heat the remaining 2 tablespoons olive oil over medium-low heat. Add the garlic, red pepper flakes, and lemon zest, then cook until fragrant but not browned, about 30 to 60 seconds.
Keep the skillet handle turned inward while cooking.
Add the drained spaghetti, peas, lemon juice, black pepper, remaining 1/4 teaspoon salt, and 1/2 cup reserved pasta water. Toss well until the pasta is glossy and lightly sauced, adding more pasta water 1 tablespoon at a time if needed.
Stir in the parsley, divide into bowls, and top each serving with the toasted panko just before eating for a crunchy finish.
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