Name: Lemon Asparagus Spaghetti
Prep time: 5 min
Cook time: 13 min
Total time: 19 min
Yield: 2 servings
Ingredients: 150 g wholewheat pasta; 160 g asparagus (ends trimmed and cut into lengths); 2 tbsp rapeseed oil; 2 null leeks ((220g), cut into lengths, then thin strips); 1 null red chilli (deseeded and finely chopped); 1 null garlic cloves (finely grated); 160 g frozen peas; 1 null lemon zest (from 1 lemon); 1 null lemon juice (from 1 lemon); 0.25 cup pasta water; null null lemon wedges

Instructions

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1

Boil the wholewheat pasta (150 g) for 12 mins until al dente, adding the asparagus (160 g) for the last 3 mins.
2

Meanwhile, heat the rapeseed oil (2 tbsp) in a large non-stick frying pan. Add the leeks (2) and chilli (1 red) and cook for 5 mins.
3

Stir in the cloves (1 garlic), frozen peas (160 g), zest (1 lemon) and juice (1 lemon) and cook for a few minutes more.
4

Drain the pasta and add to the pan with pasta water (0.25 cup) and toss everything together until well mixed. Spoon into shallow bowls and serve with [lemon wedges].

Nutrition Facts

Per portion

Divide into portions:

481

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 7 g

Polyunsaturated Fat 7 g

Fiber 17 g

Sugars 8 g

Micronutrients

iron

3mg

31% DV

sodium

40mg

4% DV

calcium

94mg

14% DV

potassium

620mg

26% DV

vitamin a

95mcg

21% DV

vitamin c

92mg

204% DV

vitamin k

120mcg

200% DV