One-pan Lemony asparagus and pea pasta

Written by Gabi Meltzer, Registered Dietician, June 2025

If you love a quick meal that requires as little clean up as possible, then this one is the perfect choice for a weeknight cosy meal. You’ll have a nutritious and delicious meal on the table in under 30 minutes and the washing up is no fuss at all :) 

I am all about one-pan meals and I recently also made the Megan Markle one-pan pasta that was delicious and so easy too! Her method was very similar, but she added to the pan halved cherry tomatoes, lemon zest, garlic, olive oil, kale stems and boiling water and then for the last few minutes stirred through kale leaves, red pepper flakes, fresh rocket and parmesan. Another option to try if you love the ease of this pasta dish :) 

Serves about 4 

Prep time: 5-10 minutes , Cook time: 12 Minutes

Ingredients 

400g asparagus

200g frozen peas

400g spaghetti

40g grated parmesan 

Zest of 2 large lemons

Juice of 1.5 large lemons

1 clove of garlic, thinly sliced 

100g baby spinach, washed

100ml olive oil

1 tsp Maldon/flaky sea salt

Small bunch of fresh mint leaves

Directions

1. Fill and boil a kettle 

2. Scrunch spinach between your hands with lemon juice and a pinch of salt 

3. Snap off the woody ends of the asparagus. Leave the tips intact and separate them from the stalks, chopping the stalks into 0.5cm rounds. 

4. To a large shallow frying/casserole pan/wok that can fit the pasta almost lying down, add the pasta, asparagus rounds (not stalks), garlic, peas, lemon zest, olive oil and salt.

5. Add 1L boiling water to the pan, put a lid on and bring to the boil. As soon as it comes to the boil, remove the lid and simmer on a high heat for 8 minutes. Use a pair of tongs to turn the pasta frequently as it cooks. 

6. After 8 minutes, stir through the spinach, asparagus tips and mint leaves. Squeeze in the juice of 1 lemon and simmer for another 2 minutes. 

7. Take the pan off the heat once almost all of the water has evaporated. Leave to sit for 1-2 minutes.

8. Serve, topped with grated parmesan and a fresh side italian salad. I love a salad that has some bitterness as a side to this, such as radicchio or rocket (or a mix) as the base. 

Enjoy! Xxx 

For personalised guidance on finding a more positive relationship with food, exercise, and your body, book a consultation here: https://www.gabimeltzerdietician.com/book-online.