Who doesn't love pasta? I mean, come on...name one?! I love me some pasta in moderation, and this recipe is just PERFECT! If you want to add a little extra protein serving to this dish, you absolutely can! But I really wanted to keep it light, green, and easy to digest for a reason!
- 12oz whole-wheat spaghetti (uncooked) (gluten-free if required)
- 8.8oz asparagus, trimmed
- 1 large courgette, sliced and cut into quarters
- 1 bunch spring onions, trimmed
- 4.4oz basil pesto (vegan if required)
- 1 lemon, juiced
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.
P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring.
For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.