Pasta Primavera

recipe-01 Spring and summer on your plate - try other vegetables too if you feel bold.
 
200g dried spaghetti
150g green beans, topped and tailed, halved
1 small fennel bulb, thinly sliced
12 small florets broccoli
Olive oil
Juice of half a lemon
10 sun-dried tomatoes, diced
1 bag or bunch watercress, chopped
2 tbsp fresh parsley, chopped
Sea Salt, black pepper
100g Parmesan cheese, grated
 

Add the pasta to a large pan of boiling water, after 5 minutes add the beans and funnel. After another 3 minutes, add 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.