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Gluten-Free Creamy Spaghetti and Peas


Serves 4
12 oz Pastene Gluten Free Italian Spaghetti
1 Tbsp Pastene Extra Virgin Olive Oil
1 tsp Pastene Minced Garlic
finely grated zest of lemon
¼ cup lemon juice
2 cups frozen peas
16 oz ricotta cheese
¼ cup Pastene Grated Romano Cheese
fine sea salt and ground black pepper to taste
¼ cup fresh mint leaves


Prep time: 20 minutes | Cook time: 20 minutes

  • Bring a large pot of salted water to a boil and cook pasta until al dente. 
  • While the pasta cooks, start the sauce. In a large skillet heat the olive oil over medium heat. Add the garlic and cook, stirring, for 30 seconds. 
  • Add the lemon zest, lemon juice, frozen peas, ricotta, and romano cheese. Stir and cook gently until the peas are heated through and the sauce is smooth.
  • Drain the pasta, reserving about a cup of the cooking water. Add the spaghetti to the sauce and toss gently to coat. Add some of the reserved pasta water to the sauce, ¼ cup at a time until the sauce is thinned out slightly and completely coats the spaghetti. Season to taste with salt and freshly ground black pepper.
  • Just before serving, stack the mint leaves, roll up like a cigar, and slice thinly. Add to the pasta and toss gently.

Recipe by Gluten Free and More Magazine

Product Used

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