Spaghetti primavera
By: Annabel Karmel
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Ingredients
- 150g spaghetti
- 100g Broccoli, cut into small florets
- 75 g courgettes, cut into strips
- 1 tbsp Butter
- 4 Spring onions, finely sliced
- 100 g frozen Peas
- 1 Tomatoes, skinned, deseeded and chopped
- 150ml creme fraiche
- 75ml vegetable stock
- squeeze of lemon juice
- 4 tbsp freshly grated parmesan
Method
1. Cook the spaghetti according to packet instructions.2. Blanch the broccoli and courgette in lightly salted boiling water for 4 minutes.
3. Melt the butter in a saucepan and gently fry the spring onions for 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.
4. Stir in the creme 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.
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