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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions.
2. While the pasta cooks, heat olive oil in a wok or large pan over medium heat. Add minced garlic and cook until fragrant.
3. Add fresh red chillies and sliced garlic, stir-fry gently for 20 seconds until aromatic.
4. Add asparagus to the pan and stir-fry for 2-3 minutes until just tender-crisp.
5. Add pea shoots and stir-fry for 30 seconds until wilted.
6. Drain cooked spaghetti, reserving 100ml pasta water. Add pasta to the vegetable mixture.
7. Add sesame oil and lemon juice, toss well. Add reserved pasta water gradually to achieve a silky consistency.
8. Season with sea salt and white pepper to taste. Toss the pasta and vegetables until well combined.
9. Transfer to serving plates. Top with fresh lemon zest, sliced spring onions, and a sprinkle of dried chilli flakes.

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