The Italian Tricolour on plate!

  • Serves: 4 people
  • Prep time: 5 minutes
  • Cooking time: 20 minutes
    • Italian
    • Vegetarian

    Spaghetti Torre

    Recipe Information

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    1 x large courgette

    400g baby plum tomatoes

    200g frozen thawed garden peas

    150g tender stem broccoli

    125g mascarpone cheese

    240g spaghetti

    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.