Normally, recipes for this dish are very heavy on the butter and/or cream, but it is possible to lighten it up with much less fat, through using chicken or veg stock. Go with whatever veg you have in that is good and seasonal - I went for carrot, broad beans, courgettes, asparagus tips and some peas, with baby spinach folded in at the end. This is a good way to get your five-a-day!.. Sweat a finely diced onion in 10g of butter and a teaspoon of olive oil. Keep the heat gentle and a lid on. Prepare all the other veg, addding first the carrot, then the asparagus and then the courgettes and peas, allowing each to sweat a little in the covered pan to soften before adding th next. Add about 150ml of stock, cover, and simmer gently whilst you boil the pasta. Drain pasta, add baby spinach and mix, and sprinkle with some parmesan. So delicate and summery.