Asparagus & lemon spaghetti with peas

3 of 5-a-day asparagus fibre folate healthy healthy diet plan iron lemon low calorie low fat pasta spaghetti summer vegan vegetarian vitamin c wholemeal

N/A

Source

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

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.