Summer veggie pasta

Summer veggie pasta

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(2 ratings)

Prep: 25 mins - 35 mins


Serves 4
This makes a great vegetarian family supper, but it can easily be halved to serve two

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal284
  • fat5g
  • saturates1g
  • carbs51g
  • sugars0g
  • fibre7g
  • protein12g
  • salt0.01g
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  • 200g pasta bows



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 175g fresh or frozen broad beans (about 650g/1lb 7oz in their pods)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 1 tbsp good quality olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, chopped
  • 2 large courgettes, cut into sticks



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 6 ripe plum tomatoes, cut into wedges
  • a generous shot of Tabasco sauce
  • a handful of shredded basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  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).

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Comments (6)

yougotkegged's picture

Tried this with balsamic vinegar as suggested in the comments as I didn't have any tabasco - really tasty, great recipe!

zambrano's picture

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.

mrswoffington's picture

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.

gilliangol's picture

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.

nathalie_marshall's picture

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

bethocallaghan's picture

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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