Pasta Primavera

Ingredients

• 200g dried spaghetti
• 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 Parmesan cheese, grated

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.