1. In a pan, heat olive oil and garlic clove on a medium heat.
  2. Add the zucchini, peas, broad beans and cook for 4 to 5 minutes, stirring frequently.
  3. Add tomatoes to the pan and using a wooden spoon crush them slightly.
  4. Add chicken stock and simmer for 5 minutes and then season with salt and pepper, to taste.
  5. Remove the garlic clove and bring stock to the boil and cook pasta in broth until pasta is al dente
  6. Add broccolilini, spinach and parsley to the broth
  7. Turn the heat off.  Finish with the grated pecorino

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