Summer veggie pasta

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1. Cook the pasta according to packet instructions, adding fresh broad beans for the last 3 minutes (frozen for the last 2 minutes).
2. While the pasta is cooking, heat the oil in a large frying pan, tip in the onion and cook over a medium heat for 1-2 minutes. Stir in the garlic and courgettes, toss over a medium heat for 2-3 minutes, then stir in the tomatoes and shake in the Tabasco. Stir for 2-3 minutes to soften the tomatoes a little (not too much or they will go mushy). Drain the pasta and beans.
3. Toss the veggies and basil into the pasta and season with salt and pepper. Serve hot (or cold as a salad with a low-fat dressing).

PER SERVING

284 kcalories, protein 12g, carbohydrate 51g, fat 5 g, saturated fat 1g, fibre 7g, salt 0.01 g

Latest comments and suggestions

• Beth

  14 May 2008

  Beth rated and commented on this recipe

  

  Made it with fresh peas instead of broad beans and a little extra pasta. Had enough for 2 plus lunch for me the next day.

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• Nats

  18 June 2008

  Nats commented on this recipe

  I often do this, but use balsamic vinegar rather than the Tabasco - more child friendly! Very yummy. Avocado's go remarkably well too.

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• gill.g

  29 June 2008

  gill.g commented on this recipe

  I enjoyed this very much. It was easy to make and tasty. I put a little too much Tabasco in - next time I think I'll try Balsamic Vinegar as suggested by Nats.

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• Annette

  03 July 2008

  Annette commented on this recipe

  I fiddled with the recipe quite a bit, adding a can of tomatoes, a splash of garlic olive oil and fresh green chilli instead of the Tabasco; it was fantastic and a great way to use up vegetables.

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• zambrano

  01 August 2008

  zambrano commented on this recipe

  I love this recipe 'cause it is easy to make and I think refreshing. I shall prepare it on thursday. for a friend.tha is coming to have lunch. Thanks...

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Ingredients

• 200g pasta bows
• 175g fresh or frozen broad beans (about 650g/1lb 7oz in their pods)
• 1 tbsp good quality olive oil
• 1 large onion , finely chopped
• 2 garlic cloves , chopped
• 2 large courgettes , cut into sticks
• 6 ripe plum tomatoes , cut into wedges
• a generous shot of Tabasco sauce
• a handful of shredded basil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 35 mins

Vegetarian, Low-fat

Ingredients

• 200g pasta bows
• 175g fresh or frozen broad beans (about 650g/1lb 7oz in their pods)
• 1 tbsp good quality olive oil
• 1 large onion , finely chopped
• 2 garlic cloves , chopped
• 2 large courgettes , cut into sticks
• 6 ripe plum tomatoes , cut into wedges
• a generous shot of Tabasco sauce
• a handful of shredded basil

PER SERVING

284 kcalories, protein 12g, carbohydrate 51g, fat 5 g, saturated fat 1g, fibre 7g, salt 0.01 g

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