This summer spaghetti is made with earthy spinach and succulent asparagus, lightly sautéed with garlic, finely chopped basil and a little lemon, then tossed through lovely al dente pasta with a sprinkling of Parmesan.
Set the pasta to cook in plenty of salted boiling water - it’ll need about 10 minutes to become al dente.
Melt the butter and olive oil in the pan over a low heat. Add the garlic and fry for a minute.
Add the asparagus, spinach and basil. Fry very gently for a couple of minutes until the leaves are wilted.
Add the peas. Fry for 2 more minutes.
Drain the pasta, reserving a cup of cooking water and add to the pan.
Add the grated Parmesan and a pinch of salt and pepper. Stir, then add the lemon juice and a ladleful of the reserved cooking water. Stir through, taste and season further if needed.
Serve immediately and enjoy!
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Notes
Once cooled, this summer spaghetti needs to be kept covered and placed immediately into the fridge. I find spaghetti without much sauce has a tendency to stick together so before putting your leftovers in the fridge stir through an extra drizzle of olive oil to help stop the pasta from sticking together.When stored correctly this summer spaghetti will keep for 2-3 days in the fridge.