The Italian Tricolour on plate!
1 x large courgette
400g baby plum tomatoes
200g frozen thawed garden peas
150g tender stem broccoli
125g mascarpone cheese
40g grated parmesan cheese
Fresh basil leaves
30ml olive oil
1 x vegetable stock cube
250ml boiling water
Sea salt and black pepper
Finely chop the tenderstem broccoli and the courgette.
Cut the tomatoes in half.
Heat oil in a large saucepan and add tomatoes and sautefor a couple of mins.
Add the broccoli and the courgette and pour over the water, crumble in the stock cube and bring to the boil –cover and cook for 5 mins.
Then add the peas and the mascarpone and gently heat through, stirring as you cook.
Season with some salt and pepper.
Cook the spaghetti as instructions on the pack –drain and divide between 4 bowls.
Spoon the sauce over the spaghetti –sprinkle with the parmesan cheese and scatter the top with basil leaves and serve.