- 150g wholemeal spaghetti
- 160g asparagus, ends trimmed and cut into lengths
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 2 tbsp 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
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.
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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