Name: Asparagus & lemon spaghetti with peas
Prep time: 7 min
Cook time: 12 min
Total time: 19 min
Yield: 2
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

Asparagus & lemon spaghetti with peas

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.

19 min total 7 min prep 12 min cook 2 481 cal

Ingredients

2 serv.

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

Instructions

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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.