Family Dinners

Asparagus & lemon spaghetti with peas

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Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

    • Nutrition: per serving

  • kcal481
  • fat15g
  • saturates1g
  • carbs60g
  • sugars8g
  • fibre17g
  • protein19g
  • salt0.04g
  • Ingredients
  • Method

    • Ingredients

  • 150g wholemeal spaghetti
  • 160g asparagus, ends trimmed and cut into lengths

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They’re…

  • 2 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 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

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • Method

    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.

    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.

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