All the Greens Pasta
Donal's Notes
About as simple as it gets – toss it all in the pan, give it a little stir, then just stand back and wait for supper to appear. Swap the Parmesan for a vegetarian alternative and make sure you use vegetable stock.
Deep frying pan with lid
Instructions
1
Take a large, deep sauté pan and lie the spaghetti in the middle. Arrange the broccoli around the spaghetti. Drizzle with the oil, pour in the stock and season well with salt and pepper.
2
Cover and bring to the boil, then reduce the heat and simmer for 8 minutes, stirring every so often to stop the pasta sticking. Add the asparagus, peas and spring onions and cook for 3–4 minutes more.
3
Add the cream, Parmesan and lemon zest and cook for 1–2 minutes more until you have a lovely saucy, creamy pasta. Serve with a scattering of basil leaves and a grinding of black pepper.
