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A bowl of asparagus and lemon spaghetti with peas

Asparagus & lemon spaghetti with peas

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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.

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal481
low infat15g
saturates1g
carbs60g
sugars8g
fibre17g
protein19g
salt0.04g
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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

Method

  • 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.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, June 2019

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Overall rating

A star rating of 3.5 out of 5.36 ratings
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