Spaghetti with Kale, Asparagus, Chilli and Lemon
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 2-3
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately.
Recipe by Veggie Desserts at