Pasta primavera

Calories: 467  Preparation: 35 mins  Cooking: 15 mins  Serves: 4

Ingredients

• 200g dried spaghetti or other pasta shape

• 150g green beans, topped and tailed, halved

• 1 small fennel bulb, thinly sliced

• 12 small florets broccoli

• 3-4 tbsp olive oil

• Juice of half a lemon

• 10 sun dried tomatoes, diced

• 1 x 85g bag of watercress, chopped

• 2 tbsp fresh parsley, chopped

• Sea salt and black pepper

• 100g vegetarian Parmesan cheese, grated (leave out for vegan)

Method

Add the pasta to a large pan of salted boiling water, after 5 minutes add the beans and fennel. After another 3 minutes, add the broccoli. Continue to cook until the pasta is al dente. Drain, return the pasta and vegetables to the pan, add a good measure of olive oil (perhaps 3-4 tbsp), and the lemon juice with the tomatoes, watercress and parsley. Season well, serve immediately, topped with Parmesan cheese.