Asparagus & lemon spaghetti with peas
Ingredients
- Step 1 150g wholemeal spaghetti
- Step 2 160g asparagus, ends trimmed and cut into lengths
- Step 3 2 tbsp rapeseed oil
- Step 4 2 leeks (220g), cut into lengths, then thin strips
- Step 5 1 red chilli, deseeded and finely chopped
- Step 6 1 garlic clove, finely grated
- Step 7 160g frozen peas
- Step 8 1 lemon, zested and juiced, plus wedges to serve
Calories: 481
Carbohydrate: 60 g
Protein: 19 g
Fat: 15 g
Cook time: 19 minutes
Prep time: 7 minutes
Total time: 26 minutes
Servings: 2
TAGS
Dinner
Lunch
Main course
Pastum
Supper
3 of 5-a-day
Asparagu
Fibre
Folate
Healthy
Healthy diet plan
Iron
lemon
Low calorie
Low fat
Pastum
Sara Buenfeld
Sarah Lienard
Spaghetti
summer
Vegan
Vegetarian
Vitamin c
Wholemeal
Directions
- 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 ¼ 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.