Spaghetti with lemon, parmesan & peas

Try adding prawns, or salmon cooked in the oven & flaked into the sauce, or quorn sausages, or grilled chicken to increase the protein count of this meal

Serves 2 (prep time 5 mins / cook time 15 mins)

140g wholemeal spaghetti

100g frozen petits pois or garden peas

2 tsp olive oil

1 small onion finely chopped

100g low fat soft cheese with chives & onion

Finely grated zest of 1 lemon

3 tbsp finely grated parmesan

1 tbsp chopped fresh flat leaf parsley

Bring a large pan of salted water to the boil, feed in spaghetti & cook for 12-15 mins until just tender, add peas for last 2-3 minutes.

Meanwhile, heat the olive oil in a saucepan & fry onion gently until softened & cooked but not brown. Stir in the soft cheese & warm through. Add 3 tbsp of the pasta water to the cheese to thin it down slightly, now stir in the lemon zest & 2 tbsp of the parmesan.

Drain the spaghetti & peas well, return to the pan & gently stir in the sauce.  Season to taste, then pile into two serving bowls & sprinkle with parsley & the remaining parmesan.