| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 330 |
| Fat | 11.7g |
| Saturates | 1.5g |
| Protein | 8.2g |
| Carbs | 47.4g |
| Sugars | 2.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Bring a large pot of salted water to a boil. Once the water is boiling, add the pasta and cook according to the package instructions until the pasta is al dente. Drain and set aside.
2
Chop the asparagus into 5cm pieces. Zest and juice the lemon.
3
Heat the olive oil in a medium-sized saucepan. Add the asparagus and sauté until cooked, but still crisp.
4
Add the pasta then the lemon juice and zest, torn basil and black pepper.
