Spaghetti with Kale and Lemon (10 mins, vegan)

Name: Spaghetti with Kale, Asparagus, Chilli and Lemon
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Ingredients: 4 oz (100g) spaghetti; 2 cups kale (chopped); 8 spears of asparagus (fresh or frozen); 1 teaspoon olive oil; 1 teaspoon chopped garlic; 1 teaspoon chopped red chilli (or to taste ); 1 tablespoon olive oil; juice of ½ a lemon; 1 teaspoon lemon zest; salt and pepper

Published: Feb 26, 2016 · Modified: Apr 14, 2020 by Kate Hackworthy · 43 Comments

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This spaghetti with kale and asparagus is fresh and vibrant with chilli and fresh lemon. It's a super-quick veg-packed meal that comes together in ten minutes.

vegan pasta

This spaghetti with kale and asparagus is one of those meals that you can have up your sleeve to throw together at the last minute.

It's faster than a microwave meal, filling and packed with vegetables.

With minimal prep, you can have dinner on the table in ten minutes, without compromising on flavour.

Plus, you can adapt the green veggies to what's in season, or what you have in your fridge or freezer.

Spinach, spring greens or watercress would all work well.

Frozen veg

For this recipe, I used frozen chopped kale, frozen asparagus, frozen chopped garlic and frozen chopped chilli. They're just so handy when fresh veggies aren't available.

I added spelt spaghetti and half a lemon for a super-quick, healthy midweek meal.

You can easily substitute fresh ingredients for any of the frozen ones.

There are a few ingredients that I always have in my freezer: chopped garlic, chopped spinach and peeled bananas (for my morning smoothies).

They make life easier and mean that I can throw meals together quickly, even when I think I don't have any food in the house.

📖 Recipe

A bowl of spaghetti with asparagus, chilli and lemon on a wooden table.

Spaghetti with Kale, Asparagus, Chilli and Lemon

Kate Hackworthy | Veggie Desserts

This spaghetti with kale and asparagus is fresh and vibrant with chilli and fresh lemon. It's a super-quick veg-packed meal that comes together in ten minutes.

5 from 4 votes

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Prep Time 5

Cook Time 10

Total Time 10

Course Main

Cuisine Italian

Servings

Calories 336 kcal

Ingredients

4 oz (100g) spaghetti
2 cups kale chopped
8 spears of asparagus fresh or frozen
1 teaspoon olive oil
1 teaspoon chopped garlic
1 teaspoon chopped red chilli or to taste
1 tablespoon olive oil
juice of ½ a lemon
1 teaspoon lemon zest
salt and pepper

Instructions

Put a pan of water on to boil and cook the spaghetti according to packet instructions. Steam the asparagus in a colander over the pasta for a few minutes until cooked, then remove and cut into bite-sized pieces.
In a frying pan, heat the oil over a medium heat then add the garlic and chilli and cook for a minute, then add the kale and saute for a few minutes until cooked through. If using frozen kale, ensure it is all thawed.
Add the cooked spaghetti to a serving dish with the kale and asparagus, drizzle with the lemon juice, olive oil and lemon zest and toss all ingredients together and season.
Serve immediately.

Nutrition

Calories: 336kcalCarbohydrates: 51gProtein: 12gFat: 11gSaturated Fat: 1gSodium: 30mgPotassium: 585mgFiber: 3gSugar: 3gVitamin A: 7177IUVitamin C: 85mgCalcium: 128mgIron: 3mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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