Prep ingredients- Bring a large saucepan of salted water to the boil for the pasta and broccoli. Finely chop the broccoli stems, then cut the heads into small florets. Finely chop the onion. Crush or finely chop the garlic. Coarsely chop the parsley, discarding the stems. Finely grate the lemon zest, then juice. Finely grate the parmesan.\

Cook pasta and broccoli- Add three-quarters of the spaghetti* to the pan of boiling water (if you use all the spaghetti, the dish won't be as saucy). Cook, stirring occasionally, for 4 mins. Add the broccoli and cook for a further 4 mins or until the spaghetti is al dente. Reserve 125ml (½ cup) cooking water, then drain the spaghetti and broccoli. While the pasta is cooking, start the sauce.

Heat 1 tbs olive oil in a large deep frypan over high heat. Cook the prawns, stirring, for 2-3 mins until just cooked through. Remove from pan. Heat 1 tbs olive oil in the pan over medium heat. Cook the onion and garlic, stirring, for 3-4 mins until softened. Add the Tuscan seasoning, tomatoes, reserved cooking water and 1 tsp chilli flakes*. Bring to the boil.

Reduce the heat to medium. Simmer the sauce for 5 mins, then stir in the prawns, parsley, lemon zest and juice, remaining cream and half the parmesan. Toss in the spaghetti and broccoli. Taste, then season with salt and pepper. Serve the pasta scattered with the remaining parmesan.