English Garden Spaghetti
This simple vegetarian spaghetti makes full use of this season’s unbeatable selection of vegetables such as broad beans, courgettes and tomatoes. Keen gardeners may even be able to source some of the ingredients from their great outdoors.
Cooking time 20 mins
1 Bring to the boil a large saucepan of salted water and add the spaghetti. Cook until tender then drain, and sprinkle and toss with some olive oil to prevent it from sticking together.
2 While the spaghetti is cooking, heat a sauté pan and add the olive oil. Toss in the garlic and cook for a few minutes over a low heat.
3 Add the beans and courgettes and cook for 4 minutes until soft.
4 Add the tomatoes and the lemon zest. Season with salt and pepper. Rip up the basil and add with the spaghetti to the pan. Toss the spaghetti well so it is covered in the sauce. Add the parsley, mix once more, sprinkle over the parmesan and serve.
5 This goes beautifully with a rocket salad and a large slice of buttery garlic bread.