Spaghetti with Asparagus Mint and Chilli Recipe


Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
VegetarianInterest Group


 Spaghetti14 Ounce (400 Gram)
 Extra virgin olive oil2 3⁄4 Fluid Ounce (80 Milliliter)
 Garlic3 Clove (15 gm), thinly sliced
 Red chili1 , deseeded and finely sliced (Long)
 Asparagus14 Ounce, thinly sliced (400 Gram)
 Fresh mint leaves1⁄4 Cup (4 tbs) (1 Handful)
 Freshly ground black pepper To Taste
 Grated vegetarian cheese1⁄4 Cup (4 tbs) (Parmesan Style, For Serving)

Nutrition Facts

Serving size

Calories 579 Calories from Fat 216

% Daily Value*

Total Fat 24 g36.2%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 40.5 mg1.7%

Total Carbohydrates 81 g26.9%

Dietary Fiber 2.7 g10.8%

Sugars 2 g

Protein 17 g34.7%

Vitamin A 17.4% Vitamin C 18.4%

Calcium 8.2% Iron 33.3%

*Based on a 2000 Calorie diet


1. Cook the spaghetti in a large pan of lightly salted boiling water according to the packet instructions or until al dente. Reserve half a cupful of the cooking liquid before draining the pasta.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli and cook, stirring, for 30 sees. Add the asparagus and continue to cook, stirring, for 1-2 mins or until it is bright green and tender crisp. Add the reserved pasta cooking liquid and simmer for 30 sees.
3. Add the hot pasta and mint leaves to the asparagus and toss together. Season and serve immediately with grated cheese.