Asparagus & lemon spaghetti with peas
Serves 2
Easy
Prep:
Cook:
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.
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- 150g wholemeal spaghetti
- 160g asparagusends trimmed and cut into lengths
- 2 tbsp rapeseed oil
- 2 leeks(220g), cut into lengths, then thin strips
- 1 red chillideseeded and finely chopped
- 1 garlic clovefinely grated
- 160g frozen peas
- 1 lemonzested and juiced, plus wedges to serve
Nutrition: per serving
- kcal481low
- fat15glow
- saturates1g
- carbs60g
- sugars8g
- fibre17g
- protein19g
- salt0.04g
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.
