Prep time: 10 mins Cooking time: 20 mins Serves 4 200g broccoli, cut into florets 4 asparagus spears 100g peas, fresh or frozen 2 tbsp butter 2 garlic cloves, minced 1 small courgette, diced 3 tomatoes, deseeded and diced 120ml vegetable stock 100ml thick cream 100g Parmesan, grated 400g spaghetti, cooked Handful basil, chopped
1Bring a pan of water to the boil. Drop broccoli into pan and cook for a minute, then add asparagus and cook for another minute before adding peas. Cook for a further 30 seconds then plunge vegetables into ice water. Once cool, drain. 2Melt butter In a large pan over medium-high heat. Add garlic and courgette and sauté for a minute. Add tomatoes and cook for 2 mins. Pour in vegetable stock and bring to a boil.
3Add cream and toss in boiled vegetables. Stir to combine. Simmer for 5 mins then add Parmesan and stir to combine.
4Add pasta and basil, season and mix well. Serve immediately.