Springtime spaghetti
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Springtime spaghetti
Deliciously satisfying, this garden-fresh supper is a breeze to make
Serves: 4
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
548Kcal
Fat
22gr
Saturates
8gr
Carbs
58gr
Sugars
10gr
Fibre
17gr
Protein
22gr
Salt
0.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 30g butter
- 300g leeks, sliced
- 200g shredded spring greens or cabbage
- 250ml vegetable stock
- 300g wholewheat spelt spaghetti
- 100g sugar snaps, halved diagonally
- 200g Tenderstem broccoli, chopped into short pieces
- 1 bunch of spring onions, trimmed and cut into thirds
- 1 tsp olive oil
- zest and juice of 1 lemon
- 3 tbsp basil, shredded, plus extra leaves to serve
- 100g vegetarian feta, crumbled
- 40g pine nuts, toasted
- a pinch of chilli flakes
Step by step
- Bring a large pan of salted water to the boil, ready for the pasta. Melt the butter in another large saucepan, add the leeks and seasoning and cook gently, covered, for about 8 minutes until softened. Add the spring greens and stock. Cover and braise for 3-4 minutes until wilted, then remove from the heat and keep warm.
- Meanwhile, cook the spelt spaghetti for 7 minutes before adding the sugar snaps and Tenderstem. Cook for another 2 minutes once the water has come back to the boil, or until the pasta and vegetables are al dente.
- Add the spring onions to a bowl and toss them in the oil to coat them lightly, then cook on a preheated chargrill pan until striped. Remove from the pan.
- Drain the pasta and vegetables, then mix into the pan of leeks and greens, adding half the lemon zest and juice, the shredded basil, feta and chargrilled spring onions. Check the seasoning and add more lemon juice if the sauce needs it.
- Divide between warmed bowls and scatter with the toasted pine nuts, chilli flakes, more lemon zest and the extra basil leaves.
