Serves 2

What you will need:

  • 150g wholemeal spaghetti
  • 160g asparagus, ends trimmed and cut into lengths
  • 2 tbsp canola oil
  • 2 leeks (220g), cut into lengths, then thin strips
  • 1 red chilli (optional), deseeded and finely chopped
  • 1 garlic clove, finely grated
  • 160g peas
  • 1 lemon, zested and juiced, plus wedges to serve
Dietitian, Asparagus, Lemon, Pea, Pasta, Bentleigh East, Nutrition

This low calorie recipe provides 3 of your 5 a day plus fibre, vitamin C and iron…and it’s ready in 20 minutes!

How to prepare:

  1. Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins.
  2. 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.
  3. Drain the pasta, reserving ¼ mug of the pasta water.
  4. Add the pasta and pasta water to the pan and toss everything together until well mixed.
  5. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.

 

Credit: Sara Buenfeld, BBC Good Food

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