Bring a large pan of water to the boil. Add a generous pinch of salt.

Wash and trim the leeks, then slice thinly.

Break any tough ends off the asparagus and cut each spear in half.

Peel the carrots and slice in matchsticks.

Top and tail the green beans, cutting them in half if they are very long.

Place all the vegetables except the asparagus in a steamer basket in a large saucepan with water in the bottom (just enough to come up to nearly the bottom of the steamer basket).

Add the spaghetti to the large pan of boiling water and cook according to package directions.

Bring the water in the saucepan with the steamer basket in it to a boil and steam the vegetables for two minutes.

Add the asparagus and steam for three minutes more or until all the vegetables are tender crisp.

Meanwhile, grate the lemon rind into a small bowl and then squeeze the lemon, adding the juice to the rind.

Add the grated Parmesan style cheese to the lemon juice and rind along with a generous pinch of salt and a few generous twists of freshly ground pepper (or to taste).

Mix in the olive oil and add a few tablespoons of pasta water to make an very thick sauce.

When the spaghetti is cooked, reserve a few more tablespoons of pasta water before you drain the spaghetti and return the pasta to the pan.

Add most of the lemony sauce to the spaghetti (reserve about two tablespoons), tossing the pasta to coat it thoroughly. Add a bit more of the pasta water if necessary.

Divide the spaghetti between warmed plates and top with the steamed vegetables, dividing them between the plates as well.

Add another tablespoon or so of the pasta water to the reserved lemony sauce to make it drizzle-able.

Drizzle the remaining sauce over the vegetables.

Serve with additional Parmesan style cheese for sprinkling over top and more freshly ground pepper for those who want it.