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Asparagus and tenderstem broccoli spaghetti

Name: Asparagus and tenderstem broccoli spaghetti
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 150g quick-cook spaghetti; 190g pack Tesco Finest Asparagus and Tenderstem Broccoli mix, or similar, roughly sliced; 2 tbsp capers, drained and rinsed; Grated zest and juice of 1 lemon; Bunch each of fresh flatleaf parsley and basil, finely chopped; 50ml extra-virgin olive oil, plus extra to drizzle; 40g ready-grated vegetarian parmesan, plus extra to serve

Published: 30 Apr 12
Updated: 26 May 25

A springtime recipe that makes the most of the asparagus in this vegetarian pasta dish made with capers, lemon, parsley and parmesan.

Easy
May 2012

Test kitchen approved

Serves 2
Ready in 20 minutes

A springtime recipe that makes the most of the asparagus in this vegetarian pasta dish made with capers, lemon, parsley and parmesan.

Vegetarian

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Ingredients

150g quick-cook spaghetti
190g pack Tesco Finest Asparagus and Tenderstem Broccoli mix, or similar, roughly sliced
2 tbsp capers, drained and rinsed
Grated zest and juice of 1 lemon
Bunch each of fresh flatleaf parsley and basil, finely chopped
50ml extra-virgin olive oil, plus extra to drizzle
40g ready-grated vegetarian parmesan, plus extra to serve

Method

Bring a large pan of salted water to the boil. Add the spaghetti and simmer for 1 minute, then add the asparagus and tenderstem to the pan. Simmer for 3-4 minutes more until the veg is tender and the spaghetti is al dente. Drain, reserving a splash of the cooking water, then return the pasta to the pan with the reserved water.
Stir through the rest of the ingredients. Season well, divide between two pasta bowls, then sprinkle with more parmesan and drizzle with a little more oil to serve.