Preparation time: 35 minutes
Cooking time: 15 minutes

200g dried spaghetti
150g green beans, topped and tailed, halved
1 small fennel bulb, thinly sliced
12 small florets broccoli
3-4 tbsp olive oil
Juice of half a lemon
10 sun dried tomatoes, diced
1 x 85g bag of watercress, chopped
2 tbsp fresh parsley, chopped
Sea salt and black pepper
100g Parmesan cheese, grated

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