GREEN SPAGHETTI
Per serving : 435kCal / Carbs 59g / Protein 16g / Fat 15g
Ingredients
350g whole-wheat spaghetti (uncooked) (gluten-free ifrequired)
250g asparagus, trimmed
1 large courgette, sliced and cut into quarters
1 bunch spring onions, trimmed
125g basil pesto (vegan if required)
1 lemon, juiced
How to make it
- Start by cooking pasta according to packet instructions. Drain and set aside.
- In a large wok or frying pan add the asparagus, courgette and spring onions. Cook for 2 minutes.
- Add the basil pesto and cook for another 3-4 minutes or until the vegetables are just tender.
- Toss the spaghetti with vegetables, season with salt & pepper and squeeze the juice of the lemon all over.