Spaghetti with Peas and Broccoli

Fill a medium-sized pot with plenty of water for the spaghetti and bring to a boil. Once the water boils, generously salt it. Add the spaghetti and cook over medium heat for approx. 8–12 minutes until "al dente" (firm to the bite).

While the pasta is cooking, finely grate the lemon zest and then squeeze out the juice. Put both into a medium-sized bowl. Finely grate the Parmesan and add it to the lemon mixture along with the olive oil, salt, and pepper, then mix everything well.

About 2 minutes before the spaghetti's cooking time ends, add the broccoli florets to the pot. Before draining, scoop out one cup of pasta water (approx. 250 ml). Then drain the spaghetti and broccoli and return them to the pot.