Pasta Primavera

Cut 90 g broccoli into small florets, then cut 90 g zucchini and 80 g bell pepper into similar bite-size pieces.

Keep 70 g green peas separate so each vegetable can be added at the right time.

Cook 220 g spaghetti in boiling water until al dente, stopping while the center still has a slight bite.

Reserve some pasta water before draining, because it will loosen and emulsify the olive oil coating later.

Warm a wide pan over medium-low heat, then add 2 tablespoons olive oil and 2 garlic cloves.

Let the garlic become fragrant, but lower the heat before it browns so the oil stays clean-tasting.

Add the broccoli first and stir-fry for about 1 minute, then add the zucchini and bell pepper in order.

Cook only until the colors brighten and the edges soften slightly, keeping the vegetables crisp.

Add the green peas and cooked spaghetti, then toss over medium heat.

Splash in reserved pasta water little by little while shaking the pan, until the oil turns glossy and coats the strands evenly.

Turn off the heat and add 20 g parmesan, tossing lightly so it melts without clumping.

Plate immediately while the vegetables still have bite and the pasta is glossy rather than dry.