A plant-based recipe for lemon spaghetti with asparagus and peas, with ingredients and step-by-step instructions.
Lemon spaghetti with asparagus and peas
Estimated time: 25 minutes · Yield: 2 servings
Allergens: Gluten in regular pasta. Check package labels and cross-contact risks.
Ingredients
- 150 g spaghetti
- 160 g asparagus, tough ends removed, cut into pieces
- 160 g frozen peas
- 2 small leeks, about 220 g, washed and thinly sliced
- 2 tbsp olive oil
- 1 garlic clove, chopped
- ½ chilli, chopped, optional
- Zest of ½ lemon and 1–2 tbsp lemon juice
- Salt and black pepper
Method
- Cook pasta in salted water according to the package. Add asparagus and peas for the final 3 minutes.
- Meanwhile, heat oil and soften leeks and chilli for 6–8 minutes. Add garlic for 30 seconds.
- Reserve ½ cup pasta water and drain.
- Toss pasta and vegetables in the pan with lemon zest, a little juice and some cooking water.
- Taste, add more lemon if needed and serve.
Cooking tip
Lemon acidity varies: start with 1 tbsp juice and add more to taste.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.