Ingredients
400g/14oz mixed spring vegetables of your choice, chopped
225g/8oz dried spaghetti
1 garlic clove, finely chopped
1 shallot or small onion, finely chopped
1 lemon, grated zest only
110ml/4fl oz dry white wine
225ml/8fl oz single cream
small bunch mixed herbs, finely chopped
salt and freshly ground black pepper
extra virgin olive oil, for sweating
parmesan shavings, or similar vegetarian hard cheese shavings, to serve
Method
1. Bring a pan of salted water to the boil.
2. Blanch the vegetables for 2 minutes. Drain and use the water to cook the pasta, adding more if necessary. Cook the pasta according to packet directions.
3. Drain and set to one side.
4. Sweat the shallot or onion and garlic in a little oil until soft but not coloured.
5. Add the drained vegetables and cook for a couple of minutes.
6. Add the wine, bring to the boil and reduce by about half.
7. Add the cream and lemon zest and bring back to the boil.
8. Add the pasta, stir well and allow to heat through.
9. Add the herbs, season and stir well before serving topped with shavings of parmesan.
