Espaguete com Ervilhas

Espaguete com Ervilhas is a delightful Brazilian pasta dish that combines the comforting texture of spaghetti with the vibrant flavor of fresh peas, all while being completely dairy-free. This easy-to-make dish is perfect for a quick weeknight dinner or a light lunch, showcasing the beauty of simple ingredients.

Ingredients

• Spaghetti - 160 grams
• Fresh or frozen peas - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Vegetable broth - 200 ml
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion is translucent.
3. Add the peas to the skillet and cook for another 2-3 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a simmer. Cook for about 5 minutes until the peas are tender.
5. Add the cooked spaghetti to the skillet, tossing to combine with the pea mixture. Drizzle with lemon juice, and season with salt and black pepper to taste.
6. Remove from heat and stir in the chopped parsley before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, which aids digestion.
• High in vitamins and minerals from peas and parsley.

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