Food Recipes Spicy Lemon Pasta By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She has previously worked at Bon Appetit and Food & Wine Magazine. Highlights: * 15 years of experience * Work has been featured in Real Simple, Delish, Epicurious, and more * Former Test Kitchen senior editor at Food & Wine * Former deputy food editor at Bon Appetit * Contributor at The New York Times Cooking Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Photo: Anna Williams Cook Time: 10 mins Hands On Time: 15 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound spaghetti or fettuccine 3 tablespoons olive oil zest and juice of 2 lemons 3 garlic cloves, thinly sliced 2 jalapeno peppers, seeded and thinly sliced 1 ½ cups frozen peas, thawed 1 teaspoon kosher salt ⅛ teaspoon freshly ground pepper 33 cup freshly grated Parmesan (optional) Directions Bring a pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside. Heat 2 tablespoons of the oil in a large sauté pan over medium-low heat. Add the lemon zest, garlic, and jalapeños and cook until lightly browned, 4 to 5 minutes. Add the pasta, lemon juice, peas, salt, pepper, and remaining oil and cook until heated through, 3 to 4 minutes. Add the Parmesan, if desired, toss well, and serve. Print Nutrition Facts (per serving) 579 Calories 13g Fat 96g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 579 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Sodium 520mg 23% Total Carbohydrate 96g 35% Total Sugars 5g Protein 19g Calcium 42mg 3% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.