Tomato, Asparagus And Garlic Spaghetti

This is a simple, quick pasta recipe.

It feeds 3-4, uses that cupboard staple, dried spaghetti, and can easily be made vegan if you're following a dairy/egg/meat-free diet like me. If you're not veggie, you could add some chicken breast for extra protein.

The asparagus and garlic add a distinctive, full flavour that contrasts well with the sharp, sweet tomatoes.

You will need:

10 frozen asparagus spears

6 cloves of garlic

1tbsp olive oil

300g spaghetti

Pinch rock salt

Plenty pepper

3 vine tomatoes

2 tbsp butter (or vegan margarine, as I used)

A few sprigs of fresh basil

What to do:

1. Put the pasta on to boil.

2. Peel the garlic and chop into 1mm slices. Chop the tomatoes into quarters.

3. Warm the oil in a large frying pan and fry asparagus for just 60 seconds on high.

4. 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.

5. Lift the al dente spaghetti out of the water and into the frying pan.

6. Add the butter/margarine and boil briefly until the liquid has absorbed and evaporated

7. Serve and top with more freshly milled pepper and a little fresh basil

It's a really fresh, satisfying meal – I hope you try it.


Emily is a working mum of two with a passion for food and photography, and an addiction to taking up new hobbies.

Blogs at: A mummy too

Twitter: @amummytoo