There’s nothing quite like a one-pot pasta for a quick and simple dinner, and this gorgeously green, veggie-packed dish is given a lovely lift with a hint of lemon. If you’re entertaining this weekend and want a fuss-free dinner for guests to enjoy (hopefully in the garden if the sun comes out!) this simple pasta is full of flavour and looks good too. Serve in your best ceramic dish and dress up the table with your favourite tablecloth, place settings and crockery. It could be one of our last outdoor meals of the summer, so make the most of the tablescape …

M&S ONE POT LEMONY BROAD BEAN SPAGHETTI

SERVES 4

Ingredients:
• 250g white onion, finely sliced
• 4 cloves of garlic, thinly sliced
• 2 courgettes, roundly sliced
• 1 lemon, zest and juice
• ½ tsp chilli flakes
• 800ml hot vegetable stock
• 400g wholewheat spaghetti
• 200g broad beans, podded
• 50g parmesan, grated
• 1 tbsp crème fraiche

Method:
1. Heat a splash of olive oil in a large, shallow pan for which you have a lid. Gently fry the white onion until starting to soften. Add the garlic for the last couple of minutes, frying until fragrant.
2. Add the courgettes, lemon zest and chilli flakes, along with a good pinch of salt, followed by the stock and the spaghetti – the stock should just cover the spaghetti once it’s softened slightly.
3. Cover with a lid and cook for around 8 minutes until the pasta is almost cooked (add a splash more water if it looks too dry). Add the broad beans, parmesan and crème fraiche, tossing until a glossy sauce forms. Finish with a squeeze of lemon juice and extra parmesan on top.
4. Serve and enjoy!