Ingredients | Serves 2-3 

1-2 tbsp olive oil 

1 brown onion, sliced

4 cloves garlic, sliced

1 courgette, sliced

430g cherry tomatoes left whole unless larger than bitesize

600ml chicken stock 

Salt and pepper

Juice of ½ lemon 

60g pasta 

4 tenderstem broccoli, sliced into small chunks

Method

1. Cook onions in oil on a medium heat with a pinch of salt and the lid on. 

2. When soft and slightly golden, stir in the courgettes and garlic. Return the lid and cook for 5 minutes. 

3. When the courgettes have softened add the cherry tomatoes and stir. Return the lid and let these cook gently until they start to soften, about 4 minutes. 

4. Add the chicken stock as well as some salt and pepper and bring to a gentle simmer. Reduce the heat and let this cook for about 5 minutes. 

5. Increase the heat and just as it starts to simmer, add the lemon juice, pasta and broccoli. Return the lid and let this simmer gently until the pasta is cooked. 

6. Check the seasoning and add more lemon or salt if necessary. 

7. Remove from the heat and let it cool slightly before serving. Drizzle with extra virgin olive oil and a crack of black pepper. You could also add some grated parmesan. 

Notes

This recipe is all about good produce and gentle cooking. If you cook the courgettes or tomatoes too fast they will turn to mush. It's important you add enough olive oil when cooking the onions, you don't want them to caramelise or catch to the base of the pan