250g (8 oz) broccoli florets (about one medium head of broccoli)
knob of butter
1 tablespoon flour
200 ml (7 fl. oz) vegetable stock
grated rind and juice of half a lemon
seasoning
Method
Cook the pasta in plenty of lightly salted boiling water for 7 minutes. Add the broccoli to the pan and cook together for a further 5 minutes until both pasta and broccoli are tender.
Meanwhile, heat the butter in a small pan, add the flour and beat together with a wooden spoon until smooth. Gradually stir in the stock, bring to the boil and season to taste. Add the lemon juice and rind and simmer gently for 1 minute.
Drain the pasta. Pour over the sauce, toss well together and serve.