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.
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 ready 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.
For this recipe, I used frozen chopped kale, frozen asparagus, frozen chopped garlic and frozen chopped chilli. 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.
- 100g (4oz) spaghetti (I used spelt spaghetti)
- 2 large handfuls of frozen kale (or 2 large handfuls of fresh kale, chopped)
- 8 spears of asparagus (fresh or frozen)
- 1 teaspoon rapeseed or olive oil
- 1 teaspoon chopped garlic (fresh or frozen)
- 1 teaspoon chopped red chilli, or to taste (fresh or frozen)
- 1 tablespoon olive oil
- juice of ½ a lemon
- 1 teaspoon lemon zest
- salt and pepper
- 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.
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.
So, I was delighted when Iceland, the supermarket famed for it’s wide selection of frozen foods, asked me to take part in their #PowerofFrozen campaign to show my readers how frozen foods can come together in healthy meals.
I’ll admit that I haven’t been an Iceland shopper. I had, wrongly, presumed that it was mainly frozen ready meals and party food. So, as I perused their aisles I was delighted to find unadulterated frozen veg and… frozen kale! This is lifechanging as I can now use it in my morning green smoothies. Iceland also had sweet potato fries, asparagus spears, spinach, peppers, broccoli and green beans. Having these veggies on hand means you can rustle up quick soups, stews, pasta dishes and smoothies.
Iceland says,“While most people already associate frozen foods with cost savings and convenience, many still expect to compromise on flavour or on health benefits. The truth is that the modern freezing methods lock in natural flavours in foods and retain the nutritional health benefits.”
I feel that vegetables that are frozen immediately after being picked can be better for you than fresh veggies that have been in stores for a while, and they can also help reduce food waste. By being able to take out only what you need, such as with the kale, the rest can be saved for another meal without languishing in the fridge’s vegetable drawer.
I’d love to see Iceland offering organic frozen produce and a wider range of products, such as fruits, vegetables, grains and pulses that are in their simplest form, without any other added sauces or ingredients. They have a range of superfoods, including lentils and couscous, as well as a variety of frozen soups – all helping to promote healthy eating.
Check out #PowerofFrozen on social networks for more ideas on cooking with frozen foods.
I’ve entered this recipe for Spaghetti with Kale and Asparagus into a few blog linkies:
Extra Veg by Utterly Scrummy and Fuss Free Flavours
Meat Free Mondays by Tinned Tomatoes
No Waste Food Challenge by Elizabeth’s Kitchen Diary
Credit Crunch Munch by Fuss Free Flavours and FabFood4All
Recipe of the Week by A Mummy Too
Disclosure: Iceland commissioned me to create a recipe of my choice using their products. All opinions are my own.