Lemon Chilli Spring Vegetable Pasta檸檬辣椒春菜意大利麵
A light and refreshing Hong Kong-style pasta featuring tender spring vegetables tossed with al dente spaghetti in a zesty lemon and chilli-infused olive oil. This vegetarian dish captures the essence of spring with its vibrant green vegetables, bright citrus notes, and subtle heat from fresh chillies.
01Ingredients
- 200g spaghetti
- 150g fresh asparagus
- 80g pea shoots
- 3 cloves garlic, minced
- 2 medium fresh red chillies, sliced
- 2 pcs spring onions, sliced
- 100ml extra virgin olive oil
- 1 whole fresh lemon
- 1tsp sea salt
- 0.5tsp white pepper
- 1tbsp sesame oil
- 2 cloves garlic, sliced for garnish
- 1 pinch dried chilli flakes
Nutrition (per serving)687kcal
- Protein20.5g
- Carbs68.2g
- Fat35.8g
Fiber 5.2 gSodium 982 mg
02Steps
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions.
- While the pasta cooks, heat olive oil in a wok or large pan over medium heat. Add minced garlic and cook until fragrant.
- Add fresh red chillies and sliced garlic, stir-fry gently for 20 seconds until aromatic.
- Add asparagus to the pan and stir-fry for 2-3 minutes until just tender-crisp.
- Add pea shoots and stir-fry for 30 seconds until wilted.
- Drain cooked spaghetti, reserving 100ml pasta water. Add pasta to the vegetable mixture.
- Add sesame oil and lemon juice, toss well. Add reserved pasta water gradually to achieve a silky consistency.
- Season with sea salt and white pepper to taste. Toss the pasta and vegetables until well combined.
- Transfer to serving plates. Top with fresh lemon zest, sliced spring onions, and a sprinkle of dried chilli flakes.
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