Spaghetti with Peas and Broccoli

Take a medium-sized pot, pour enough water into it for cooking spaghetti, and bring the water to a boil over high heat. Then salt it, add the spaghetti, reduce the heat to medium, cover the pot with a lid, and cook for 8–12 minutes, until the spaghetti is al dente – meaning cooked, but not entirely soft.

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. Then finely grate the Parmesan, add it to the bowl along with the olive oil, salt, and pepper, and mix everything together.

Approximately 2 minutes before the spaghetti is done cooking, add the broccoli florets to the pot. After the spaghetti is cooked, remove 1 cup of water (approx. 250 ml) from the pot, then drain the spaghetti and broccoli. Subsequently, return both the drained spaghetti and broccoli to the pot.