Asparagus & lemon spaghetti with peas

This healthy, vegan pasta dish is ready in under 20 minutes. It's low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.

dinnerlunchmain-coursepastasupperhealthylemonlow-calorielow-fatsummerveganvegetarian

0

Prep Time: 7 minutes

Cook Time: 12 minutes

Total Time: 19 minutes

Servings: 2

Nutritional Information

Calories:481 kcal

Carbohydrate:60 g

Fat:15 g

Dietary Fiber:17 g

Protein:19 g

Saturated Fat:1 g

Sodium:0.04 mg

Sugar:8 g

Ingredients

150g wholemeal spaghetti

160g asparagus ends trimmed and cut into lengths

2 tbsp rapeseed oil

2 leeks (220g), cut into lengths, then thin strips

1 red chilli deseeded and finely chopped

1 garlic clove finely grated

160g frozen peas

1 lemon zested and juiced, plus wedges to serve

Instructions

Step 1
Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
Step 2
Drain and add the pasta to the pan with 1/4 mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.

Community Notes

No notes yet. Be the first to share your experience.