Spaghetti with Peas and Broccoli

Instructions

• 1
  Take a medium-sized pot, pour in enough water for cooking the spaghetti, and bring it to a boil over high heat. Then add salt, place the spaghetti in the pot, reduce the heat to medium, cover the pot with a lid, and cook for 8–12 minutes until the spaghetti is 'al dente' – cooked but not completely soft.
• 2
  While the spaghetti is cooking, prepare a medium-sized bowl, finely grate the lemon zest into it, and then squeeze the juice from the zested lemon into the bowl. Next, finely grate the Parmesan, add it to the bowl along with olive oil, salt, and pepper, and mix everything together.
• 3
  Approximately 2 minutes before the spaghetti is done, add the broccoli florets to the pot. After the spaghetti is cooked, remove 1 cup of water (about 250 ml) from the pot, then drain the spaghetti and broccoli. Return the drained spaghetti and broccoli to the pot.
• 4
  Add the Parmesan mixture from the bowl and the frozen peas to the pot and mix. Then gradually add the reserved spaghetti water to the pot to soften the mixture and create a sauce (you may not need to use all the water).
• 5
  Season the final mixture with salt and pepper and serve.