There’s nothing quite like a one-pot pasta for a quick and simple dinner, and this gorgeously green, veggie-packed dish is given a lovely lift with a hint of lemon.
SERVES 4
Ingredients:
- 250g white onion, finely sliced
- 4 cloves of garlic, thinly sliced
- 2 courgettes, roundly sliced
- 1 lemon, zest and juice
- ½ tsp chilli flakes
- 800ml hot vegetable stock
- 400g wholewheat spaghetti
- 200g broad beans, podded
- 50g parmesan, grated
- 1 tbsp crème fraiche
Method:
- Heat a splash of olive oil in a large, shallow pan for which you have a lid. Gently fry the white onion until starting to soften. Add the garlic for the last couple of minutes, frying until fragrant.
- Add the courgettes, lemon zest and chilli flakes, along with a good pinch of salt, followed by the stock and the spaghetti – the stock should just cover the spaghetti once it’s softened slightly.
- Cover with a lid and cook for around 8 minutes until the pasta is almost cooked (add a splash more water if it looks too dry). Add the broad beans, parmesan and crème fraiche, tossing until a glossy sauce forms. Finish with a squeeze of lemon juice and extra parmesan on top.
- Serve and enjoy!