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5 from 1 vote

Tomato, asparagus and garlic spaghetti

A simple, quick tomato, asparagus and garlic spaghetti recipe, which can easily be made vegan.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Pasta meals
Cuisine: Italian
Keyword: asparagus spaghetti, pasta, spaghetti, Tomato, asparagus and garlic spaghetti
Servings: 4 people
Calories: 391kcal
Author: Emily Leary



  • 300 g spaghetti
  • 1 tbsp olive oil
  • 10 asparagus spears
  • 3 vine tomatoes cut into quarters
  • 6 cloves garlic finely sliced
  • pinch salt
  • pinch pepper
  • 2 tbsp butter
  • 3 sprigs fresh basil


  • Put the pasta on to boil.
  • Warm the oil in a large frying pan and fry asparagus for just 60 seconds on high.
  • Toss in the tomatoes, garlic and half a cup of the pasta water, season well and bring to the boil for a couple of minutes
  • Lift the al dente spaghetti out of the water and into the frying pan.
  • Add the butter and boil briefly until the liquid has absorbed and evaporated.
  • Serve and top with more freshly milled pepper and a little fresh basil.


If you want to make this recipe vegan, simply use vegan margarine rather than butter.


Calories: 391kcal | Carbohydrates: 62g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 61mg | Potassium: 484mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1325IU | Vitamin C: 16.6mg | Calcium: 45mg | Iron: 2.2mg