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Photo of Spring vegetable pasta with lemon and chive sauce by WW

Spring vegetable pasta with lemon and chive sauce

Total Time
30 min
15 min
15 min
The ultimate green pasta dish with asparagus, broccolini, sugar snap peas and peas served with a tasty lemon, mustard and chives sauce.


Fresh lemon rind

1 tsp

Lemon juice

¼ cup(s), (60ml)

Dijon mustard

1 tbs

Olive oil

2 tbs

Fresh chives

¼ cup(s), finely chopped, finelt chopped

Slendier Pasta, Spaghetti, Konjac

2 packet(s), (2 x 250g pkts) (see note)


2 bunch(es), halved diagonally


1 bunch(es), sliced diagonally

Sugar snap peas

150 g, halved

Frozen green peas

1 cup(s), (120g)

Shaved parmesan cheese

¼ cup(s), (20g)


  1. Place rind, juice, mustard, oil and ¼ cup (60ml) water in a small saucepan and heat over low heat. Cook, stirring, until heated through. Stir in chives.
  2. Prepare pasta following packet instructions or until just tender. Drain. Cover to keep warm.
  3. Cook asparagus, broccolini, sugar snaps and peas in a medium saucepan of boiling water for 1 minute or until bright green and just tender crisp. Drain. Return to pan. Add pasta and chive mixture and toss to combine.
  4. Top pasta with parmesan and serve with lemon wedges.


SERVING SUGGESTION: Rocket leaves, drizzled with balsamic vinegar. TIPS: You can use 200g wholemeal spaghetti pasta instead of Slendier spaghetti. It will also no longer be gluten free. Slendier spaghetti is a gluten-free, low-GI pasta made with konjac (a type of Asian yam), corn and rice flours. Find it in the health-food section of most supermarkets.