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.

  • Prep:7 mins
    Cook:12 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 481
  • fat 15g
  • saturates 1g
  • carbs 60g
  • sugars 8g
  • fibre 17g
  • protein 19g
  • salt 0.04g


  • 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


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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.

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