Asparagus and Lemon Spaghetti

This delicious fresh pasta dish is like spring in a bowl, with fresh asparagus and peas, it is light and flavoursome.

So quick to make, it will make a really quick meal on a week night, or even a delicious lunch with friends at the weekend. At less than 400 calories, it’s a great addition to anyone’s mealtime repertoire.

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Asparagus and Lemon Spaghetti

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  • Author: Rachel Wilcock
  • Total Time: 19 minutes
  • Yield: 2 1x


Deliciously light and fresh vegan pasta dish



120g wholemeal spaghetti (dry weight)

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


  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.
  3. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
  4. Drain and add the pasta to the pan with ΒΌ mug of the pasta water and toss everything together until well mixed.
  5. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.


If you eat meat, I think this will taste great with a little bit of crispy pancetta or parma ham. One slice is approximately 30 calories, so doesn’t break the calorie budget either.

  • Prep Time: 7
  • Cook Time: 12


  • Calories: 389

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