Recipe :
150 g (5 oz) spaghetti
100 g (4 oz) broccoli cut into small florets
75 g (3 oz) courgette, cut into strips
15 g (1/2 oz) butter
4 spring onions, finely sliced
100g (4 oz) frozen peas
1 tomato (approx. 140 g/ 5 oz), skinned, de-seeded and chopped.
150 ml (5 fl.oz) créme fraiche
75 ml (2 1/2 fl oz) vegetable stock
squeeze of lemon juice
4 tbsp freshly grated Parmesan cheese.

Cook the spaghetti according to the instructions on the packet.
Blanch the broccoli and courgette in lightly salted boiling water for 4 minutes.
Melt the butter in a saucepan and gently fry the spring onions for 1 to 2 minutes.
Stir in the peas and cook for 1 minute.
Stir in the chopped tomato and the blanched broccoli and courgette and cook for 1 minute more.
Stir in the créme fraiche, vegetable stock, a squeeze of lemon juice and parmesan cheese.
Cook over a gentle heat for 2-3 minutes.
Season to taste then toss the spaghetti with the sauce.



A pasta dish with green power.